• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sarah Pflugradt logo

  • recipes
  • about
  • my work

Black bean and poblano enchiladas

Apr 20, 2020 · Leave a Comment

It is truly hard to believe that my roots are German. I love some Tex-Mex food. It is what I crave and about 75% of my weekly meals are some sort of Tex-Mex dish. The flavors are out of this world and the variety never gets old. At least I hope my family thinks that way too.

Enchiladas are one of my favorites, but I don’t make them too often. I shyed away from them for a long time because of the corn tortillas, but I have learned the secret. I do not make my own corn tortillas. I have tried. I even own a fancy press. My press can’t get them as thin as these store bought ones. One day I will try again. Today is not that day.

The secret to perfectly rolled enchiladas is warm, very warm, tortillas. If they are cold, they will crack and look all gross when you roll them. No one likes gross looking food. This is also the secret to great taquitos. Again, something I love, but do not make often enough because of the pesky corn tortillas.

Many of you comment on how much I post vegetarian meals. I love them. I prefer them. I am picky about meat. However, I also make meals that are flexible to both the meat lover and non-meat people. This is one of those dishes. Just substitute chicken or shredded beef or pork in for 1/2 the beans and you have yourself a meaty delight.

Take a shortcut now and then with the jarred enchilada sauce. I know, heresy, for those purists out there. Busy mama speaking today and while I love everything homemade, sometimes, it just doesn’t work. Today is a day for a happy family with good home cooking.

Cheers to a good homemade enchilada!

Black Bean and Poblano Enchiladas 

Author: Sarah Pflugradt

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Serves: 6 servings

Ingredients

  • 1 Tablespoon canola oil
  • 1/2 cup yellow or white onion, diced
  • 1/2 cup poblano pepper, seeded and diced
  • 1/2 cup fresh or frozen corn
  • 1, 15oz can black beans, drained and rinsed
  • 3/4 cup shredded Monterey jack cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 12, 6” corn tortillas or flour tortillas
  • 1 cup enchilada sauce
  • 1/2 cup shredded cheddar cheese
  • Optional garnishes: sour cream, cilantro, guacamole, salsa

Instructions

  1. Preheat oven to 350°F
  2. In a medium skillet over medium heat, add canola oil, onions and peppers
  3. Sauté for 3 minutes, add corn, sauté for an additional 3 minutes
  4. Transfer veggies to a medium mixing bowl
  5. Add black beans, Monterey jack cheese, salt, chili powder, cumin, garlic powder
  6. Wrap 1/4 cup of filling into each corn tortillas and wrap up, placing it seam side down in a baking dish
  7. Repeat with remaining tortillas
  8. Pour enchilada sauce over the top of tortillas wraps
  9. Sprinkle with cheddar cheese
  10. Bake for 35 minutes
  11. Garnish with cilantro, sour cream, guacamole, and salsa

Main, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow by Email
Facebook
Twitter
Instagram

Welcome! My name is Sarah Pflugradt, MS, RD. I am a family nutrition expert and this is a place where you can find healthy recipes and nutrition information for your active family.

what’s happening lately

  • Pickled onions
  • Small batch chocolate cupcakes with sprinkles
  • Santa Fe style rice and beans
  • Not your 80’s Potato Stroganoff
  • Questions you should ask before starting a weight loss program
  • Nutrition periodization for young athletes
  • Sheet pan chicken fajitas
  • Roasted sweet potatoes with caramelized onions and cilantro dressing
  • Sesame chicken with brown rice
  • Young athletes and vitamin D

where have you seen me?

Footer

Need More Emails? Subscribe to my Monthly Newsletter

  • recipes
  • about
  • sports nutrition
  • health
  • privacy policy/disclaimer
  • contact me

Copyright © 2021 Sarah Pflugradt on the Cravings Pro Theme