Black Bean and Portobello Enchiladas with Roasted Poblano Sauce

I’m baaaaaaaaaaacccccccckkkkkkkkkkkkkkkkkkkk.

And in a seriously post vacation depression.

I left for Maui with an arsenal of dishes to write about but somehow the Aloha spirit sucked me in. Three days in a tropic paradise with Wes and his family and I decided that the only work I would be doing during my vacation was on my surfboard.

And man oh man did I do work! It was easy to get amped up on surfing when the only other people in the water were the ones I was on vacation with.

It was awesome to have Wes and his brother-in-law John, both seasoned surf veterans, coaching me out in the water and really helping me build by confidence.

But now that I am home, I’m ready to get back to doing what I’m really comfortable with. Cooking.

Of course, the thing I missed most as a California girl is Mexican food.

So I’m back and better than ever with these amazing vegetarian enchiladas.

You will need…

For the Sauce:

2 poblano peppers

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

2 cups crushed tomatoes

1 cup chicken stock

Salt to taste

For the Enchiladas:

2 roasted bell peppers, whatever colors you prefer

4-5 large portobellos, stemmed, scraped and diced

½ red onion, diced

1 tablespoon olive oil

1 can black beans, drained and rinsed

2 avocados, diced

½ cup Greek yogurt

1 pack Mexican blend cheese

12 flour tortillas

Cilantro for garnish

Start by turning on your broiler.

Place all the peppers on an aluminum lined baking sheet.

Pop the peppers in the oven and broil them until the skin is black and blistered. About 10 minutes, rotating every couple of minutes.

As soon as the skin is black and blistered, place the peppers in a large zip lock bag and let them sit for about 10 minutes.

Lower the heat on the oven to 425 degrees F.

While the pepper skin is softening to peal off, heat a tablespoon of oil in a medium saucepan over medium heat.

Add in the onions, garlic, cumin, chili powder, and paprika and season it with salt.

Cook down the onions until they have softened. About 7 to 10 minutes.

Peel and chop the peppers (removing the seeds), keeping the bell and poblanos separated.

Add the poblanos to the saucepan along with the tomatoes and chicken stock.

Simmer the sauce until the liquid has reduced slightly. About 15 minutes.

Remove the sauce from the heat and puree it using either a hand emersion blender or in a blender.

While the sauce is simmering, place the red onion and Portobello mushrooms on a lined baking sheet and drizzle them with the remaining olive oil.

Roast them for about 15 minutes, until they the veggies are tender.

Reduce the heat on the oven to 375 degrees F.

Then, in a large bowl, combine the beans, avocado, 2 large handfuls of the cheese, the bell peppers, the yogurt and the onion and mushroom mixture.

Toss the mixture well.

Scoop about ½ cup into the bottom of 2 9x13 baking dishes.

Dunking the tortillas in the sauce to soften them, place them in the pan fill them with ¼ cup of the bean mixture and roll them up. Place them seem side down in the dish.

Repeat until all the tortillas and filling have been used.

Pour the remaining sauce over the top of the enchiladas and then drizzle with the remaining cheese.

Bake the enchiladas in the oven for 15-20 minutes, until the cheese is nice and bubbly and the enchiladas are hot all the way through.

Serve topped with fresh cilantro.

Love and Beer Floats

Angela 

P.S. This is a lot of enchiladas. Great for a party. You could easily half the recipe.

Black Bean and Portobello Enchiladas with Roasted Poblano Sauce 

For the Sauce:

2 poblano peppers

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon paprika

2 cups crushed tomatoes

1 cup chicken stock

Salt to taste

For the Enchiladas:

2 roasted bell peppers, whatever colors you prefer

4-5 large portobellos, stemmed, scraped and diced

½ red onion, diced

1 tablespoon olive oil

1 can black beans, drained and rinsed

2 avocados, diced

½ cup Greek yogurt

1 pack Mexican blend cheese

12 flour tortillas

Cilantro for garnish

Start by turning on your broiler.

Place all the peppers on an aluminum lined baking sheet.

Pop the peppers in the oven and broil them until the skin is black and blistered. About 10 minutes, rotating every couple of minutes.

As soon as the skin is black and blistered, place the peppers in a large zip lock bag and let them sit for about 10 minutes.

Lower the heat on the oven to 425 degrees F.

While the pepper skin is softening to peal off, heat a tablespoon of oil in a medium saucepan over medium heat.

Add in the onions, garlic, cumin, chili powder, paprika and season it with salt.

Cook down the onions until they have softened. About 7 to 10 minutes.

Peel and chop the peppers (removing the seeds), keeping the bell and poblanos separated.

Add the poblanos to the sauce pan along with the tomatoes and chicken stock.

Simmer the sauce until the liquid has reduced slightly. About 15 minutes.

Remove the sauce from the heat and puree it using either a hand emersion blender or in a blender.

While the sauce is simmering, place the red onion and Portobello mushrooms on a lined baking sheet and drizzle them with the remaining olive oil.

Roast them for about 15 minutes, until they the veggies are tender.

Reduce the heat on the oven to 375 degrees F.

Then, in a large bowl, combine the beans, avocado, 2 large handfuls of the cheese, the bell peppers, the yogurt and the onion and mushroom mixture.

Toss the mixture well.

Scoop about ½ cup into the bottom of 2 9x13 baking dishes.

Dunking the tortillas in the sauce to soften them, place them in the pan fill them with ¼ cup of the bean mixture and roll them up. Place them seem side down in the dish.

Repeat until all the tortillas and filling have been used.

Pour the remaining sauce over the top of the enchiladas and then drizzle with the remaining cheese.

Bake the enchiladas in the oven for 15-20 minutes, until the cheese is nice and bubbly and the enchiladas are hot all the way through.

Serve topped with fresh cilantro.