Roasted Poblano Enchiladas

Name: Roasted Poblano Enchiladas
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 cans black beans; 2 cups corn; 1 onion; 3 cloves garlic; 2 cans crushed tomatoes; 2 tbsp olive oil; 1 tsp cumin; Salt and pepper; Cilantro

Charred poblano peppers stuffed with seasoned black beans and corn, baked in rich tomato sauce.

40 min · Comfortable · 360 cal · 11g protein · $2.00/serving · Mexican

Comfort Food Vegan

40minutes

4servings

360calories

11gprotein

$2.00per serving

Save this recipe

Ingredients (serves 4)

4 poblano peppers
2 cans black beans
2 cups corn
1 onion
3 cloves garlic
2 cans crushed tomatoes
2 tbsp olive oil
1 tsp cumin
Salt and pepper
Cilantro

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Char poblano peppers over a gas flame or under a hot broiler until blackened all over. Wrap in foil and let cool 10 minutes.
2
Peel off charred skin and make a slit down each pepper to remove seeds and stem carefully.
3
Heat olive oil in a skillet. Dice onion and cook 4 minutes until soft.
4
Add minced garlic, drained beans, corn, and cumin. Cook 3 minutes until heated through.
5
Warm crushed tomatoes in a small pot. Preheat oven to 350°F.
6
Spoon bean filling into each poblano. Place in a baking dish, pour tomato sauce around them. Bake 15 minutes.
7
Garnish with cilantro and serve.