Roasted Poblano, Black Bean, and Zucchini Enchiladas
By America's Test KitchenPublished on October 16, 2019
Time
2 hours
Yield
Serves 4 to 6
Ingredients
4 poblano chiles 2 red bell peppers 2 (13-ounce) cans tomatillos, drained2 onions, chopped fine1 zucchini, seeded and finely chopped1 cup fresh cilantro leaves ⅓ cup vegetable broth ¼ cup heavy cream ¼ cup vegetable oil 5 garlic cloves, peeled (3 whole, 2 minced)1 tablespoon lime juice 1 teaspoon sugar Salt and pepper 1 (15-ounce) can black beans, rinsed1 teaspoon chili powder ½ teaspoon ground coriander ½ teaspoon ground cumin 8 ounces Monterey Jack cheese, shredded (2 cups)12 (6-inch) corn tortillas
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Place poblanos and red bell peppers on aluminum foil–lined rimmed baking sheet and broil, turning as needed, until skins are charred, 15 to 20 minutes. Transfer poblanos and bell peppers to large bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos and red peppers into ½-inch pieces. Reduce oven temperature to 400 degrees and adjust oven rack to middle position.
- Process tomatillos, half of onion, ½ cup cilantro, broth, cream, 1 tablespoon oil, 3 whole garlic cloves, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste.
- Mash half of beans in large bowl with potato masher or fork until mostly smooth. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped zucchini and remaining onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in remaining 2 cloves minced garlic, chili powder, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in chopped poblanos, mashed beans, and remaining whole beans and cook until warmed through, about 2 minutes.
- Transfer bean mixture to large bowl and stir in 1 cup Monterey Jack, ½ cup pureed tomatillo sauce, and remaining ½ cup cilantro. Season with salt and pepper to taste. Spread ½ cup pureed tomatillo sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
- Working with 1 warm tortilla at a time, spread ¼ cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place, seam side down, in baking dish; arrange enchiladas in 2 columns across width of dish. Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup Monterey Jack down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through, about 25 minutes. Let cool for 5 minutes before serving.
Time
2 hoursYield
Serves 4 to 6Ingredients
4 poblano chiles
2 red bell peppers
2 (13-ounce) cans tomatillos, drained
2 onions, chopped fine
1 zucchini, seeded and finely chopped
1 cup fresh cilantro leaves
⅓ cup vegetable broth
¼ cup heavy cream
¼ cup vegetable oil
5 garlic cloves, peeled (3 whole, 2 minced)
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper
1 (15-ounce) can black beans, rinsed
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
8 ounces Monterey Jack cheese, shredded (2 cups)
12 (6-inch) corn tortillas
Ingredients
4 poblano chiles
2 red bell peppers
2 (13-ounce) cans tomatillos, drained
2 onions, chopped fine
1 zucchini, seeded and finely chopped
1 cup fresh cilantro leaves
⅓ cup vegetable broth
¼ cup heavy cream
¼ cup vegetable oil
5 garlic cloves, peeled (3 whole, 2 minced)
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper
1 (15-ounce) can black beans, rinsed
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
8 ounces Monterey Jack cheese, shredded (2 cups)
12 (6-inch) corn tortillas
Ingredients
4 poblano chiles
2 red bell peppers
2 (13-ounce) cans tomatillos, drained
2 onions, chopped fine
1 zucchini, seeded and finely chopped
1 cup fresh cilantro leaves
⅓ cup vegetable broth
¼ cup heavy cream
¼ cup vegetable oil
5 garlic cloves, peeled (3 whole, 2 minced)
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper
1 (15-ounce) can black beans, rinsed
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
8 ounces Monterey Jack cheese, shredded (2 cups)
12 (6-inch) corn tortillas
Why This Recipe Works
For truly great vegetarian enchiladas, we wanted a bright, rich green enchilada sauce featuring the sweet-tart flavor of tomatillos. We tried using fresh tomatillos but found that their quality depended largely on the season. Even after roasting, the mealy texture and watery flavor of out-of-season tomatillos was underwhelming. Instead we turned to canned tomatillos, which promised consistent flavor and texture throughout the year without any of the prep work, making our sauce as easy as turning on a food processor. We rounded out the sauce with onion, garlic, cilantro, and lime juice. A splash of heavy cream lent richness without making the sauce greasy. For the filling, we started with spicy, fruity, roasted poblano chiles. Then we smashed canned black beans to create a quick refried bean base and stirred in a little of the tomatillo sauce, Monterey Jack cheese, and some classic seasonings, which we bloomed on the stovetop with basic aromatics.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Place poblanos and red bell peppers on aluminum foil–lined rimmed baking sheet and broil, turning as needed, until skins are charred, 15 to 20 minutes. Transfer poblanos and bell peppers to large bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos and red peppers into ½-inch pieces. Reduce oven temperature to 400 degrees and adjust oven rack to middle position.
- Process tomatillos, half of onion, ½ cup cilantro, broth, cream, 1 tablespoon oil, 3 whole garlic cloves, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste.
- Mash half of beans in large bowl with potato masher or fork until mostly smooth. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped zucchini and remaining onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in remaining 2 cloves minced garlic, chili powder, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in chopped poblanos, mashed beans, and remaining whole beans and cook until warmed through, about 2 minutes.
- Transfer bean mixture to large bowl and stir in 1 cup Monterey Jack, ½ cup pureed tomatillo sauce, and remaining ½ cup cilantro. Season with salt and pepper to taste. Spread ½ cup pureed tomatillo sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
- Working with 1 warm tortilla at a time, spread ¼ cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place, seam side down, in baking dish; arrange enchiladas in 2 columns across width of dish. Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup Monterey Jack down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through, about 25 minutes. Let cool for 5 minutes before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments