Vegetarian Enchiladas with Roasted Poblanos and Black Beans

This recipe is a bit of an endeavor, but I double it and put one batch of enchiladas in the freezer for a time when I require comfort food but it is impossible to cook. The sauce is beautifully tangy, and the poblanos add a delightful smokiness to the cheesy goodness.

Not at all connected to enchiladas, my sous chef, Curtis, and I listened to the soundtrack from La vita è bella, as my husband prepared to give a guest lecture on the music for a high school film class.

Serves 12. Or half the quantities if you don’t want to save a second dinner.

Ingredients:

8 poblano peppers

4 cans (11 oz. ) tomatillos, drained

3 onions, chopped fine

1 bunch cilantro

2/3 c. vegetable stock

1/4 c. heavy cream

1/2 c. vegetable oil or other neutral oil

3 Tbsp. chopped garlic

2 Tbsp. lime juice

2 tsp. sugar

Salt and pepper

2 cans black beans, rinsed

2 tsp. chili powder

1 tsp. ground coriander

1 tsp. ground cumin

4 c. Mexican cheese blend, shredded

24-28 6-inch corn tortillas

1. Roast the poblanos: Adjust oven rack 6 inches from broiler and heat broiler. Place peppers on aluminum foil-lined baking sheet. Broil for 10 minutes, flip with tongs and broil for another 10 minutes, until the skins are black. Place peppers in a bowl and cover to steam for about 5 minutes. Once cool, remove skins, stems, and seeds, then chop into 1/2 inch pieces. Set oven to 400 degrees and adjust oven rack to the middle.
2. Make the sauce: Process the tomatillos, half of the onion, half of the cilantro, broth, cream, 2 Tbsp oil, half of the garlic, lime juice, sugar, and 2 tsp. salt in a large capacity food processor until smooth. Season to taste with salt and pepper.
3. Make the filling: Mash half of the beans with a potato masher until mostly smooth. Heat 2 Tbsp. of oil in a 12-inch skillet over medium heat, add the remaining onions and cook until softened and lightly browned, 5-7 minutes. Add the remaining garlic and spices, and cook until fragrant (30 seconds). Stir in the poblanos, mashed beans, the remaining whole beans and cook until warmed through. Transfer mixture to a large bowl, add 2 cups cheese, 1 cup tomatillo sauce, and remaining cilantro. Season to taste with salt and pepper.
4. Prepare the tortillas: Brush each tortilla on both sides with oil, stack tortillas and wrap in a damp dish towel and place on a plate in the microwave. Microwave for 1 minute.
5. Assemble the enchiladas: Spread 1/2 c. tomatillo sauce in the bottom of each of two 13*9 inch baking dishes. Fill each tortilla with 1/4 c. filling, roll, and place, seam side down, in baking dish, arranging them in two columns across the width of the dish. Pour remaining sauce over the top and sprinkle remaining cheese over the center of the enchiladas. Cover dish tightly with oiled aluminum foil. Bake until enchiladas are heated through, about 25 minutes.
6. If saving one pan for later: Cover the enchiladas tightly first with plastic wrap (so that the wrap touches the top of the cheese and sauce), then with aluminum foil. Freeze for up to 3 months. To serve, thaw in the refrigerator over-night, preheat oven, remove foil and plastic. Cover with oiled foil, and bake until heated through, 25 minutes.