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Roasted Poblano and Black Bean Enchiladas

These meatless enchiladas are so flavorful and tasty you won't even miss the meat.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4


  • 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.