You know those vegetarian dishes that people post saying, "I swear, you won't even miss the meat!". Whenever I give them a try...
You know those vegetarian dishes that people post saying, "I swear, you won't even miss the meat!". Whenever I give them a try I almost always enjoy the flavors, but in the back of my mind am thinking, "you know what would make this even better? MEAT!"
Don't get me wrong, we do meatless dishes around here at least 2 or 3 times a week and the rest of the time I usually rely on lean proteins like fish, chicken or turkey. Still, its hard to find some truly original veggie-based dishes that really satisfy despite the lack of meat-based protein.
I don't say this lightly...but this recipe is amazeballs...AND I swear I don't miss the meat. I've done meatless enchiladas before, I've done black bean-heavy dishes before, but nothing like these enchiladas. The flavor rocks and I absolutely adore the fresh tomatillo sauce instead of the traditional enchilada sauce. And don't skimp on the roasted poblano peppers, they're the backbone of these enchiladas.
Like any enchilada dish, there is a bit of prep involved, but just plan a little ahead and you can whip these together in no time. They're even great the next day as leftovers. You can roast, peel and chop your poblanos even the day before and store them in the fridge if you want to save a little more time.
*Random fun fact: did you know that tomatillos are a member of the gooseberry family and not the tomato family?*
Check out the recipe below and celebrate a meatless dish that really satisfies. Big props to Annie's Eats for the original recipe I adapted!
Black Bean Roasted Poblano Enchiladas
Ingredients
4 large poblano peppers
6 fresh tomatillos (husked, rinsed and quartered)
1 large white or yellow onion (diced)
1/3 cup vegetable broth
1/4 cup heavy cream
2 tbsp. extra virgin olive oil
5 cloves of garlic (minced)
2 tbsp. lime juice
1 tsp. granulated sugar
1 tsp. salt (plus more if you need it)
1 tsp. fresh ground pepper
1 can low-sodium black beans (drained and rinsed)
1 tsp. chili powder (I like to use chipotle chili powder)
1 tsp. ground coriander
1 tsp. ground cumin
8 oz. shredded colby jack cheese
8 medium-sized flour tortillas
Instructions
Preheat the broiler to high with an oven rack as close to the heating element of your oven as you can get it. Line a baking sheet with foil and lay the poblanos on top. Place in the oven under the broiler and cook, turning every few minutes, until they are blackened on all sides. Remove them from the oven and let them cool for at least 15 minutes.
Once the peppers are cool enough to handle, peel away the sins and discard, then remove the seeds and stems and roughly chop the peppers. Set aside.
Combine the tomatillos, half the onion, veggie broth, cream, 1 tbsp. olive oil, 3 cloves of garlic, lime juice, sugar and salt in the bowl of a food processor. Pulse until completely smooth and taste to adjust seasonings.
Mash half the beans in a large bowl with a potato masher or large fork. Heat the remaining tbsp. of oil in a large skillet on medium heat and cook the remaining onion until just starting to soften. Season with salt and pepper, then add in the remaining garlic, cumin, coriander and chili powder. Stir in the poblano, mashed beans and remaining whole beans and stir, cooking until just warmed all the way through.
Transfer the mixture to a bowl and mix in about a cup of the shredded cheese and 3/4 cup of the tomatillo sauce. Stir well and start to assemble your enchiladas.
Spread about 1/2 cup of the tomatillo sauce on the bottom of a 13x9 glass baking dish and set aside. Scoop about 1/2 cup of the filling into each flour tortilla and roll, placing seam-side down in the baking dish. Repeat until all the filling is used.
Top with the remaining tomatillo sauce and shredded cheese, cover with a lightly-greased piece of foil and bake at 400 degrees for 25-30 minutes until hot and bubbly. Let sit for at least 5 minutes before serving with sour cream, diced tomatoes, shredded lettuce or whatever else you like!
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