I love Mexican food and there’s something so comforting about an enchilada. I try to eat less meat so these roasted poblano and black bean enchiladas have become a staple in my weekday dinners. They’re pretty quick to put together and so flavorful. Once you try these, you’ll want to make them again and again — with no meat!
Roasted Poblano and Black Bean Enchiladas Ingredients
- Tortillas: I like to use flour, soft taco tortillas as they’re the perfect size and withstand the gooey inside without falling apart. You could use corn, but they’ll be harder to eat and they may fall apart in the oven.
- Black Beans: I use one 15 oz can of precooked black beans.
- Poblano Peppers: I use two and half them before roasting.
- Broccoli: The broccoli is delicious and adds additional substance to the enchiladas.
- Red Onion: There’s nothing like onion. So delicious! I find this recipe tastes a bit better with red onion than a regular yellow onion. But if you only have a yellow onion, feel free to use that.
- Enchilada Sauce: You could make your own, but I find it easier to just use a can. I buy a 10 oz can and use the whole thing. You can choose your spiciness level.
- Cheese: Enchiladas aren’t enchiladas without cheese! I use a Mexican cheese blend which includes Monterey Jack, cheddar, Asadero and queso quesadilla cheese. However, you could use any Mexican blend cheese.
- Seasoning: These enchiladas have cumin, garlic powder, chili powder and salt. It is delicious! Don’t skimp on the cumin, unless you don’t like it. It sounds like a lot but I promise it’s just the right amount.
How to Make Roasted Poblano and Black Bean Enchiladas
Making these enchiladas is fairly straight forward. First, you’ll want to start roasting the poblano peppers.
While those are in the oven, get started on the inside mixture for the enchiladas. Combine the onion, bell pepper and broccoli to a skillet and cook until the broccoli are bright green and starting to soften.
Empty the can of black beans, rinse and then add to a mixing bowl. I don’t cook these with the onion, bell pepper and broccoli because if they cook once in there and once in the oven, I find they sometimes become a little mushy. Once the skillet mixture is done, add it to the black beans and mix together then set aside.
Take out the poblano peppers and let cool until they’re cool enough to handle. Then dice them into a medium size and add into the same mixing bowl.
Add in the cumin, garlic powder, chili powder and salt, mix well and then add in the cheese. Mix the cheese in quickly so it’s well combined before it starts to melt a little. Finally, add in half the can of the enchilada sauce and mix one more time.
Now you’re ready to assemble! Take a tortilla and spoon a small amount of the mixture inside, then roll up tightly and place on a baking tray. Repeat with all of the tortillas.
Pour the remaining enchilada sauce over the tortillas and use a spoon to spread evenly, then top with cheese.
I like my enchiladas very cheesy, but you could scale back the amount of cheese if you prefer. Then you just need to bake for 15-20 minutes and they are ready to eat! I advise waiting 5-10 minutes before cutting into them to give them time to cool down and settle.
I usually just store these enchiladas on the baking tray I made them on and put foil on top for up 4 days. However, you could also wrap them in foil without the tray if you didn’t have many leftover. Alternatively, if you have a storage container long enough, that would work too, but try to avoid stacking them.
I find the best way to reheat these roasted poblano and black bean enchiladas is by putting them on a baking tray, covering with foil and baking at 400 degrees Fahrenheit for around 15 minutes until warmed through.
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Roasted Poblano and Black Bean Enchiladas
- 2 poblano peppers
- 1 15 oz can black beans
- 1 red bell pepper
- 1 medium head of broccoli
- 1 red onion
- 1 10 oz can red enchilada sauce
- 1 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3 teaspoon cumin
- 10 flour tortillas
- 3 3/4 cups cheese, divided
- Preheat the oven to 425 degrees Fahrenheit. Then take your poblano peppers, cut the top off, remove the seeds and then cut in half lengthwise. Place them on a baking sheet, drizzle with oil and bake for 15 minutes, then broil an additional 2-3 minutes. Make sure to keep an eye on them so they don't burn, but you don't want some blackened skin.
- When the poblano peppers are in the oven, get started on the rest of the enchilada mixture. Drain your black beans and add to a mixing bowl and set aside. Then combine the onion, broccoli, bell pepper and 1/2 teaspoon of salt to a skillet and cook on medium heat for about 5 minutes. Then add the lid and cook another 5 minutes until the broccoli is bright green and a little bit softened.
- Add the skillet mixture to the black beans and stir to combine. Take the poblano peppers out of the oven and let cool until cool enough to touch, then dice them a medium size and add to the mixing bowl, along with the remaining 1/2 teaspoon salt, cumin, garlic powder and chili powder.
- Add 3/4 cup cheese to the mixture, combine, then add about half of the can of enchilada sauce and mix one more time. When well combined, you're ready to assemble the enchiladas.
- Take a tortilla and spoon some of the mixture inside, then roll up and add to a greased baking tray. Repeat until you run out of mixture. For me this was 10 tortillas.
- Top the enchiladas with the remaining enchilada sauce and use a spoon to evenly distribute. Then top with the remaining 2 cups of cheese.
- Bake in the oven for 15-20 minutes until cheese has begun to brown. Then cool 5-10 minutes before serving.