Roasted Poblano Enchiladas
Dinner · Mexican
Charred poblano peppers stuffed with seasoned black beans and corn, baked in rich tomato sauce.
Recipe code GVQA2J · enter it in Anychef
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
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Save this recipeInstructions
- Step 1 of 7
Char poblano peppers over a gas flame or under a hot broiler until blackened all over. Wrap in foil and let cool 10 minutes.
- Step 2 of 7
Peel off charred skin and make a slit down each pepper to remove seeds and stem carefully.
- Step 3 of 7
Heat olive oil in a skillet. Dice onion and cook 4 minutes until soft.
- Step 4 of 7
Add minced garlic, drained beans, corn, and cumin. Cook 3 minutes until heated through.
- Step 5 of 7
Warm crushed tomatoes in a small pot. Preheat oven to 350°F.
- Step 6 of 7
Spoon bean filling into each poblano. Place in a baking dish, pour tomato sauce around them. Bake 15 minutes.
- Step 7 of 7
Garnish with cilantro and serve.
