Total time · 50 min
Black Bean and Poblano Enchiladas
Black beans and poblano fill rolled tortillas beneath bubbling enchilada sauce.
- Prep
- 25 min
- Cook
- 25 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~24 kcal per serving partial estimate
- Ingredient value
- ~$8.08 partial estimate; 5 of 7 ingredients estimated
Ingredients
- 300 g Cooked black beans
- 1 piece Poblano pepper
- 8 pieces Corn tortillas
- 350 ml Enchilada sauce
- 140 g Monterey Jack cheese
- 120 g Corn
- 12 g Fresh cilantro
Directions
- 15 min
Char and peel the poblano, slice it, and mix with beans and corn.
- 25 min
Fill tortillas with the bean, poblano, and corn mixture, roll into the dish, and cover with enchilada sauce.
- 10 min
Bake at 375 °F (190 °C), until the sauce bubbles and cheese browns; finish with cilantro.