Roasted Poblano and Black Bean Enchiladas

Name: Roasted Poblano and Black Bean Enchiladas
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 pound, tomatillos, husks and stems removed, rinsed well, dried, and halved; 4 , poblano chiles, halved, stemmed, and seeded; 1 teaspoon plus ¼ cup, vegetable oil; 2 , onions, chopped fine; 1 cup, fresh cilantro leaves; 1/3 cup, vegetable broth; ¼ cup, heavy cream; 4 , garlic cloves, minced; 1 tablespoon, lime juice; 1 teaspoon, sugar; , Salt and pepper; 1 teaspoon, chili powder; ½ teaspoon, ground coriander; ½ teaspoon, ground cumin; 1 (15-ounce) can, black beans, rinsed, half of beans mashed smooth; 8 ounces, Monterey Jack cheese, shredded (2 cups); 12 (6-inch), corn tortillas

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¾ hours

has video

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For great vegetarian enchiladas, we wanted a bright yet rich green enchilada sauce featuring the sweet-tart flavor of tomatillos. We rounded out the flavor of the tomatillo sauce with onion, garlic, cilantro, and lime juice. A splash of hea...

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