Fire Roasted Poblano and Black Bean Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 medium Tomatillos (husked and rinsed)2 medium (2-1/2" dia) Onions, raw 8 clove Garlic 2 pepper Serrano Peppers 3 serving Poblano Pepper (1) Fresh (by NITAINMN) .5 tbsp Better than Boullion Vegetable Base (by APPIFANIE) 6 serving Bush's Low Sodium Black Beans (2 cans, drained and rinsed) 8 oz Monterrey Jack cheese (by MYSHARONANY) 6 serving Mission Yellow Corn Tortillas (Amy) 2 tortillas (12 tortillas total) 1 cup (8 fl oz) Water, tap .5 tsp Cumin, dried, ground (by JANYTOO) 1 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY) .5 cup Coriander (cilantro) leaves, raw (by GUNN_PARKER)
Preheat oven to 400.
To Fire Roast the Poblanos:
Set them directly over an open flame (I use my stovetop) and roast, turning frequently, until charred on the outside. Put in a ziploc freezer bag to steam off the charred skin. Once cooled, peel charred skin, remove seeds, dice peeled peppers and set aside.
For the Tomatillo Salsa:
On a sheet pan, put the tomatillos, 1 onion (quartered), serranos (seeded and stems removed). Roast for 20 min.
Flip the veggies, add the peeled cloves of garlic to the pan, and roast an additional 15 min,.
Add all ingredients from the sheet pan to a blender and add water, bullion, cilantro and a pinch of salt. Blend until smooth.
Set aside.
While the veggies are in the oven, heat a skillet over med heat. Add olive oil, the other onion (diced) and cook until carmelized. Add minced garlic, diced poblanos, cumin, a pinch of salt. Cook an additional 5 min.
To the pan, add black beans and about 1/2 cup of the salsa.
To assemble the casserole:
In the bottom of a 9x13 dish, pour about 1/2 cup salsa. Pour the rest of the salsa in another dish so you can dip the tortillas in it.
Line the bottom of the pan with 6 tortillas, layer the beans mixture on top of that, then half of the cheese. Dip the remaining tortillas in the salsa and then make another layer. Add the rest of the cheese on top of the tortillas, and then pour the rest of the sauce over the top.
Cover with foil and bake at 400 for 30 min. Romove foil, and bake an additional 20 min to melt the cheese and get it all nice and bubbly. Let sit out of the oven for about 10-15 min before serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHENIA.
To Fire Roast the Poblanos:
Set them directly over an open flame (I use my stovetop) and roast, turning frequently, until charred on the outside. Put in a ziploc freezer bag to steam off the charred skin. Once cooled, peel charred skin, remove seeds, dice peeled peppers and set aside.
For the Tomatillo Salsa:
On a sheet pan, put the tomatillos, 1 onion (quartered), serranos (seeded and stems removed). Roast for 20 min.
Flip the veggies, add the peeled cloves of garlic to the pan, and roast an additional 15 min,.
Add all ingredients from the sheet pan to a blender and add water, bullion, cilantro and a pinch of salt. Blend until smooth.
Set aside.
While the veggies are in the oven, heat a skillet over med heat. Add olive oil, the other onion (diced) and cook until carmelized. Add minced garlic, diced poblanos, cumin, a pinch of salt. Cook an additional 5 min.
To the pan, add black beans and about 1/2 cup of the salsa.
To assemble the casserole:
In the bottom of a 9x13 dish, pour about 1/2 cup salsa. Pour the rest of the salsa in another dish so you can dip the tortillas in it.
Line the bottom of the pan with 6 tortillas, layer the beans mixture on top of that, then half of the cheese. Dip the remaining tortillas in the salsa and then make another layer. Add the rest of the cheese on top of the tortillas, and then pour the rest of the sauce over the top.
Cover with foil and bake at 400 for 30 min. Romove foil, and bake an additional 20 min to melt the cheese and get it all nice and bubbly. Let sit out of the oven for about 10-15 min before serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHENIA.
Nutritional Info Amount Per Serving
- Calories: 292.0
- Total Fat: 10.1 g
- Cholesterol: 30.0 mg
- Sodium: 402.6 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 8.6 g
- Protein: 15.1 g
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