Black Bean and Poblano Enchiladas Rojas
Charred poblano and black bean filled tortillas smothered in a smoky roasted tomato-chipotle sauce and baked until bubbling.
- 2 pc poblano pepper
- 300 g black beans
- 6 pc corn tortillas
- 400 g plum tomatoes
- 1 tsp chipotle chilli flakes
- 1 pc onion
- 2 clove garlic
- 80 g cheddar cheese
- 150 ml vegetable stock
- 1 pc lime
- 10 g fresh coriander
- 40 g sour cream
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Add to a shopping listHow the shopping list works →For the sauce
- Step 1
Char plum tomatoes and half the onion directly over a gas flame or under a hot broiler until blackened in spots, about 8 minutes.
- Step 2
Blend charred tomatoes, onion, garlic, chipotle flakes and vegetable stock until smooth, then simmer in a saucepan for 10 minutes to thicken slightly; season with salt.
For the filling
- Step 1
Char poblano peppers over the flame until blistered, then steam in a covered bowl for 5 minutes, peel, deseed and chop.
- Step 2
Sauté remaining diced onion in a splash of oil for 4 minutes, add black beans, chopped poblano and a splash of the sauce; mash lightly and cook 3 minutes.
Assemble & bake
- Step 1
Preheat oven to 200°C (fan 180°C).
- Step 2
Warm tortillas briefly to soften, fill each with bean mixture, roll tightly and place seam-down in a baking dish.
- Step 3
Pour remaining sauce over the top, scatter with cheddar and bake for 15 minutes until golden and bubbling.
- Step 4
Serve topped with sour cream, coriander and a squeeze of lime.
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