So I know I just shared a recipe last week for //chicken enchiladas suizas//, but I loved it so much that I immediately wanted to come up with a vegetarian version, so here it is!
To me, there is just something about the combination of black beans, corn, and poblanos and that really sets my soul ablaze. I know, I’m corny, but I really do love Mexican food so much. I could wax poetic about it for hours; I could eat it every day, every meal of the week; I am positive I have Mexican in me somewhere in my blood line, or I was Mexican in a past life.
So, my vegetarian friends, here is a version for you! (I’m not lying when I say I actually preferred this version!) Note that it is most definitely not vegan with all the cheesy, creamy deliciousness, but it’s a splurge for my veg peeps fo’ sho’.
Give it a go and let me know how much you love it!!
Serves 6
Ingredients
1 lb tomatillos, husks removed, washed
4 jalapenos
2 garlic cloves, peeled
1 medium white onion, sliced into quarters
Extra virgin olive oil
Salt & pepper
Handful of fresh cilantro
Juice of 1 lime
1/2 cup heavy cream
For the enchiladas:
1 can refried black beans
1 cup frozen corn kernels
2 poblano peppers, diced
10-12 flour tortillas
3 cups shredded Monterey Jack cheese
1/2 tub creme fraiche
1 cup crumbled queso fresco
Directions
1. Prepare the veggies: Empty the can of refried beans into a small saucepan and warm over medium heat. When thoroughly heated, reduce heat to low and keep warm until ready to assemble enchiladas. Add the corn and poblano to a dry nonstick skillet, and heat over medium heat. Saute until corn starts to brown, then turn off the heat and set aside until ready to assemble enchiladas.
2. Prepare the verde sauce: Place the tomatillos, jalapenos, garlic cloves, and onion quarters onto a large baking sheet and drizzle with olive oil. Season generously with salt and pepper. Broil under a high flame for about 7-10 minutes, rotating the baking sheet as needed to ensure all vegetables start to blacken. When they are nicely blistered, but not completely burnt, remove from the oven and scrape everything off the baking sheet into a blender. Be sure to secure the lid and vent if necessary, as you will be blending hot items. Holding the lid in place, blend until well mixed and combined. You should not have any large chunks, it should be the consistency of a smooth salsa. When finished, pour into a saucepan and keep warm over low heat. Add heavy cream, and whisk to combine. Keep warm.
3. Assemble enchiladas: Heat oven to 350 degrees F. Spoon a little bit of the verde sauce into the bottom of a greased baking dish, about 9×13 in size, and spread it around into a thin layer. Spread a little bit of refried beans down the center of a tortilla. Spoon some of the corn and poblano mixture on top. Top with some of the Monterey Jack cheese. I don’t measure this, I eyeball it; so just don’t overstuff your enchiladas so much that they won’t close when you roll them up. It’s trial and error, but you’ll figure it out, I promise. Place each rolled tortilla seam-side down on top of the sauce. When your baking dish is full or you are out of veggies, spread the creme fraiche on top of the enchiladas in an even layer. Top with remaining Monterey Jack cheese, if you have any left. Bake for 20 minutes, until the cheese has melted.
4. Prepare enchiladas for serving: When the enchiladas have finished baking, remove from the oven. Pour the verde sauce all over the top of the enchiladas. Let set for a minute or two. Top with crumbled queso fresco, if desired. Carefully remove from the baking pan and serve alongside Spanish rice or a fresh salad!