Black Bean Enchiladas
- 1 batch
- 6 poblano peppers, or other mild green peppers
- 8 oz Monterey Jack cheese
- 12 corn tortillas
- 2 c cooked black beans
- 4 tbsp. butter
- 1 tbsp. minced garlic
- 2 tsp. paprika
- 2 tsp. cumin
- 3 tbsp. flour
- 2 c vegetable broth
- 1 c yogurt, or cream
- Roast the chilies directly on a gas oven flame or in the oven until blackened.
- While the chilies are resting before peeling, preheat oven to 350F. Grease a 9x13 oven safe dish. Shred the cheese.
- Lay a single layer of tortillas on the bottom of the dish, tearing a couple of the tortillas in half.
- Next, layer all of the black beans and half of the shredded cheese.
- Next, layer the chilies and ¼ of the shredded cheese. Top with remaining tortillas.
- In a saucepan over medium heat, melt butter and add minced garlic, paprika, and cumin. Stir for 2-3 minutes to allow flavors to combine. Sprinkle in flour or arrowroot. Slowly add broth, whisking until smooth. Continue stirring until thick and bubbly. Reduce heat and stir in cream or yogurt. Warm, but do not bring to a boil.
- Pour sauce over enchiladas and top with remaining cheese.
- If desired, freeze before baking OR bake 20-25 minutes until bubbly.
- Broil on high for 3 minutes to lightly brown the top.
- Allow to cool for 20 minutes before serving, which will allow the liquid to partially set.
- Warm leftovers in a pan on the stove or in the oven, covered.