Roasted Poblano, Black Bean, and Zucchini Enchiladas

Name: Roasted Poblano, Black Bean, and Zucchini Enchiladas
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
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; 1/3 cup, vegetable broth; 1/4 cup, heavy cream; 1/4 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; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 8 ounces, Monterey Jack cheese, shredded (2 cups); 12 , (6-inch) corn tortillas

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Latin America & Caribbean

These delicious vegetarian enchiladas start with a bright yet rich green enchilada sauce featuring sweet-tart tomatillos.

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

SERVES4 to 6

TIME2 hours

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 roa...

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