Black Bean Enchiladas With Poblano Sour Cream Sauc Food

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

ROASTED POBLANO AND BLACK BEAN ENCHILADAS

Steps:

• 1. Adjust oven rack 6 inches from broiler element and heat broiler. Place poblanos on aluminum foil-lined rimmed baking sheet and broil, turning as needed, until skins are charred, 15 to 20 minutes. Transfer poblanos to large bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos into ½-inch pieces. Reduce oven temperature to 400 degrees and adjust oven rack to middle position. 2. 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. 3. 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 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. 4. 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. 5. 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 serving.

CREAMY BLACK BEAN ENCHILADAS

Steps:

• Combine soup, sour cream, picante sauce, and chili powder.
• In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
• Divide bean mixture into tortillas.
• Roll with seam down in a 9x13 pan.
• Pour remaining sauce over top of enchiladas.
• Cover and bake at 350 for 40 minutes.
• (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a stock pot.
• Add diced vegetables and saute until tender.
• Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
• Add spices to taste, and cook for another minute or so.
• Whisk in the chicken broth and bring to a boil.
• When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
• Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
• Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
• While the sauce is cooking, use a food processor and chop the chicken finely.
• Mix chicken, beans, and 1 cup of cheese in a bowl.
• Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
• Pour the sauce over top, sprinkle with the remaining cheese.
• Bake for 45 minutes, or until bubbly and a little browned on the top.

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

BEST BLACK BEAN ENCHILADAS

Steps:

• Saute onion in pam spray. Add black beans, then mash. Add 1 cup of enchilada sauce and brown rice. Mix. Place portion of rice mixture in tortilla, sprinkle with grated cheese. Roll and put in baking dish.Continue until all tortillas are filled and placed in pan. Makes enough to fill 9x13 and 8x8 pan. Pour on remaining sauce, then sprinkle with cheese. Cover with foil.
• Bake at 350 degrees for 35-40 minutes.
• Garnish with sour cream. (Optional).

ROASTED POBLANO AND BLACK BEAN ENCHILADAS RECIPE

Steps:

• Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges. 1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatillos and poblanos with 1 teaspoon oil. Arrange tomatillos cut side down and poblanos skin side up on prepared sheet. Broil until vegetables are blackened and beginning to soften, 5 to 10 minutes. Let vegetables cool slightly. Remove skins and seeds from poblanos (leave tomatillo skins intact), then chop into ½-inch pieces. 2. Meanwhile, process broiled tomatillos, 1 cup onion, ½ cup cilantro, broth, cream, 1 tablespoon oil, half of garlic, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes. Season with salt and pepper to taste. 3. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add remaining onion and ¼ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in chili powder, coriander, cumin, and remaining garlic and cook until fragrant, about 30 seconds. Stir in mashed and whole beans and chopped poblanos and cook until warmed through, about 2 minutes. Transfer mixture to large bowl and let cool slightly. Stir in 1 cup Monterey Jack, ½ cup tomatillo sauce, and remaining ½ cup cilantro. Season with salt and pepper to taste. 4. Adjust oven rack middle position and heat oven to 400 degrees. Spread ½ cup tomatillo sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. 5. 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. 6. Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup cheese down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, about 25 minutes. Let cool for 5 minutes and serve.

BLACK BEAN ENCHILADAS WITH POBLANO SOUR CREAM SAUC

Steps:

• The Sauce: In a medium sauce pan over med. heat, melt butter. Whisk in flour and let cook until light brown. Pour in milk and whisk thoughly. Add water and bullion cubes. Cook until bullion is dissolved and then add in poblanoes, garlic, majoram, cilantro, cumin, and lime zest Cook sauce until it comes to a slow boil and begins to thicken. Add sour cream and stir until well incorporated. The Enchiladas: Drain black beans, heat in a large skillet over med. heat. Add in cumin, cilantro, and lime juice. Slightly mash beans with back of a spoon. Heat corn tortillas in an un-oiled skillet over low-med. heat until warm. Fill one tortilla with 2 Tbsp black bean mix and roll up. Place seam side down in a shallow baking dish, repeat with remaining tortillas. Pour sauce over enchiladas, making sure to cover evenly. Sprinkle with cheese and bake at 350F for 15 to 20 min. or until cheese is melted. Remove and garnish with tomatoes, cilantro, and limes.