Roasted Poblano and Black Bean Enchiladas
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 heavy cream lent richness. For the filling, we started with roasted poblano chiles. 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 heady seasonings, which we bloomed on the stovetop with basic aromatics.