10 flour tortillas
2 14oz can black beans, drained halfway
2 large poblano peppers, finely diced
2 large roma tomatoes, diced
5 green onions, diced
1 1/2 cups shredded cheese
1 jar green/tomatillo salsa
1 tsp cumin
1 1/2 tsp chili pepper
1 tsp coriander
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tbsp olive oil
1/4 cup sour cream
1 tsp water (or more depending on consistency- it needs to be enough to drizzle)
Preheat over to 475 degrees.
In a 9 x 13 pan, spray cooking spray and set aside.
In a large sauce pan, add oil and heat on medium high.
Add poblano peppers and cook for 5-6 mins or until the peppers have a roasted/charred look.
Add tomatoes and green onions and cook for 3 mins.
In a small bowl, add all spices and mix together.
Add 3/4 of seasoning to sauce pan.
Add 1 can to the pan and mix.
Cook bean mixture for 5 mins and then set aside.
In a small sauce pan, add the other black beans and heat on medium.
Bring beans to a boil, then using a potato masher, mash until a thick consistency. Set aside.
Spread a little salsa on the bottom of the pan.
Take each tortilla and add about 1 tbsp or so mashed black bean and then about 1/4 cup poblano mixture. *depending on how big or little you want your tortillas. I like mine stuffed.
Place stuffed tortilla in pan and repeat until all 10 are in the pan.
Top with the rest of the salsa and then cheese.
Cook in oven for 15 mins or until bubbly and cheese is melted.
In a small bowl, add sour cream, water and the rest of the seasonings and mix until drizzle consistency.
Once enchiladas are done, let cool for 5 mins and then add sour cream mixture on top.
Enjoy!
Notes/Quick Tips:
Ground beef or chicken would be a great add in for this dish.
If you like them really stuffed, you can add another pepper or tomato to give it more or you can add spinach too.
If you don’t have a green salsa, you could even do a red salsa too.
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