Thursday, January 12, 2012

Portabello & Black Bean Enchiladas with Roasted Poblano Sauce


Without a doubt, these chicken enchiladas will forever be my favorite.  But it never hurts to try new flavors and combinations, which is why I've also posted enchiladas verdes and vegetable enchiladas.  I also have a recipe for shrimp enchiladas that I love but just haven't ever posted.  So my point in all this is that I love enchiladas.  They will always and forever be one of my favorite Mexican dishes.  And anytime I see a new recipe, I'm tempted to try it.

These enchiladas have a lot going for them:  they are full of veggies, relatively healthy but still taste indulgent and rich; and the roasted poblano sauce is to die for.  It is so flavorful thanks to the combination of chile powder, cumin, and the all-important poblano pepper.  That pepper gives the sauce so much spicy/tangy flavor, and I'm pretty tempted to add a roasted poblano to all my enchilada sauces in the future.  So so good.

It seems like there are a lot of steps and this is a labor-intensive meal, but if you stagger it and work efficiently, it comes together pretty quickly.  First, roast the poblano.  Then as it cools, start the sauce.  As the sauce is simmering, dice and roast your veggies.  Then you can just mix it all together, assemble, and bake!


Portabello & Black Bean Enchiladas with Roasted Poblano Sauce
adapted from Eating Well by A Hint of Honey, via Perry's Plate

Roasted Poblano Enchilada Sauce
  • 1 poblano pepper
  • 2 tsp. extra virgin olive oil
  • 1/2 large onion, chopped
  • 2 cloves minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/8 tsp. ground chipotle pepper (optional)
  • 2 cups crushed tomatoes
  • about 1/4 cup water (to thin out the sauce)
  • 1/2 cup fresh cilantro, chopped + extra for garnish
Filling
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 12 oz. portobellos (about 4-5 mushrooms), stemmed, gills scraped out, and diced
  • 1/2  onion, chopped
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 can black beans, drained and rinsed
  •  1/2 cup fresh cilantro, chopped
  • 1/2 cup shredded cheddar cheese or Pepperjack
  • 12-14 six inch corn tortillas
  • 1/2-1 cup shredded cheese (cheddar, Pepperjack, or a combination)
  • fresh salsa or pico de gallo, for serving
Preheat oven to 425 F.

To prepare the sauce: Roast the poblano pepper  directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes, or until cool enough to handle.

Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, 3-5 minutes.  Stir in the garlic, salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring constantly, until fragrant, about one minute.

Peel the poblano, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and simmer, until the liquid has reduced slightly, 10 to 15 minutes. Remove from heat and puree using an immersion blender, or transfer to a blender or food processor (be very careful if you do this since the sauce will be piping hot!).  The sauce can be made a few days in advance and refrigerated.

To prepare the filling:

While the sauce simmers, spread the mushrooms, peppers, and onions in a single layer on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes. Transfer to a large bowl and stir in beans, 1/3 cup of the enchilada sauce, the cheese, and cilantro.

Reduce oven temperature to 375 F.

To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a lightly greased 9x13 baking dish. Stack the tortillas on a microwave safe plate and cover with plastic wrap or a damp paper towel.  Micrwave 30 seconds to 1 minute, or until they are soft and pliable.  Arrange the tortillas in a single layer on a clean work surface.

Spread about 1/3 cup of the filling in each tortilla, and roll them. Place seam-side down in the baking dish. Spread the remaining sauce over the enchiladas and sprinkle with cheese

Bake, uncovered, until hot, about 15-20 minutes. Before serving, top with fresh salsa and garnish with cilantro. 


15 comments:

atthepatisserie said...

Poblano peppers are the bees knees, and they pair so well with the portabello in these burritos! I am way excited to make these soon!

warmvanillasugar said...

That sauce sounds awesome!

Bev Weidner (Bev Cooks) said...

Oh good grief, YES.

Tina (My Life as a Mrs) said...

You and me both, girl... I see enchiladas and mentally bookmark the recipe immediately! In fact I totally mentally bookmarked this one... and maybe even pinned it! ;) Looks heavenly!

Made in Sonoma said...

I love your Mexican dishes. I know I'll be trying this one out!

Jessica @Sunny Side Up said...

I don't think there are enough words to describe how much I know I will love these Enchiladas! I am always excited when I see you post a new Enchilada recipe. :)

Natalie said...

Seriously, isn't that sauce the bomb? Love it. Thanks for linking up. I'm glad you liked it!

Annie said...

These answer a lot of questions I've been asking lately:
Can one have too many enchilada recipes? NO.
Can I find something to fulfill my love for new enchilada recipes? YES.
Can I find some new veggie and black bean enchiladas to replace the hideous ones I posted in my early blogging days? Thank God, YES.

Joanne said...

I'm making enchiladas this week and now I'm thinking that maybe I should swap out the recipe I'm using for this. I do love me some poblanos!

Amy said...

I love trying all different fillings and sauce combinations for enchiladas. They are so fun and tasty! These look great and I love the poblano sauce.

Melissa @ Kids in the Sink said...

I, too, am always tempted to try a new mexican recipe every time I see it. Hence the bookmarked page here! Thanks for another yummy recipe, as always!

lililanding said...

I made these last night, and they were fantastic. One of my new favorites!

Anonymous said...

Ohhh my gosh. I am eating these now. Amazing! If you have any left over sauce like I did (all I had was a 28oz can of tomato) it makes an awesome salsa for chips too!

One Preppy Cookie said...

Have these in the oven right now and can hardly wait to eat them. Thank you for the recipe! :)

photographicmemory said...

made these and your chicken enchilada's many times! Might have to try the poblano sauce with chicken! So good. Thank you!!

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