Bean and Poblano Enchiladas

Categories: Tex- Mex

Ingredients

• 2 poblano peppers, cut in half, cored and seeded
• 1/2 red bell pepper, cored and seeded
• 1/2 red onion, cut into 3/4-inch thick rounds
• 1 (15 oz.) can pinto or black beans, rinsed
• 1 1/2 cups red enchilada sauce, divided use
• salt and ground black pepper to taste
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 8 (6-inch)corn tortillas
• 8 oz. Monterey jack cheese, cut in 8 pieces
• 1 cup shredded cheddar cheese

Directions

1. Heat broiler.

2. Place the peppers, skin side up, and the onion on a broiler safe pan and broil until pepper skins are charred and blistered, about 10 minutes. Set aside until cool. Once cool, remove blackened skin from peppers. dice the onion and the peppers; set aside.

3. Heat oven to 400 degrees.

4. Coat a 1 1/2 quart baking dish with nonstick spray.

5. In a mixing bowl mash half of the beans with a fork until smooth. Stir in the remaining beans, 1/4 cup of the enchilada sauce and the diced peppers and onion. Season to taste with salt, pepper, coriander and cumin.

6. Pour remaining enchilada sauce in a wide shallow dish.

7. Dip each tortilla in sauce, coating both sides. Spread 1/4 cup bean mixture down the center of each tortilla and top with a piece of the Monterey Jack cheese. Roll and place, seam side down, in the prepared baking dish. Pour any remaining sauce over enchiladas. Sprinkle with cheddar cheese. Cover with foil and bake 20 minutes.

8. Remove foil and continue baking until cheese is bubbly and browned, about 5 minutes. Let cool slightly before serving.

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