Poblano pepper stuffed with creamy black beans smothered in homemade enchilada sauce. Mexican food for everyday or special occasions.
Poblanos Roast the peppers on the BBQ grill by cooking over medium-high heat for about 20 minutes. Turn them occasionally as the peppers blister and lightly char. OR place them on a baking sheet in a 400℉ oven for about 30 minutes, turning occasionally as the skin blisters. The peppers should be wrinkled, soft and slump or collapse a bit. Place the hot peppers in a bowl, cover with a plate or plastic wrap to keep the steam in. Allow to cool until you can handle them. Use a paring knife to peel away the skin. Slit one side and scrape out seeds.
Beans Combine in a small saucepan, beans (with their liquid), chile powder, oregano, coriander, cumin, dried onion, garlic powder, cayenne and salt. Bring to a boil, then reduce heat and simmer 10 minutes, mashing beans with a fork or potato masher. Remove from heat.
Enchilada Sauce while beans are simmering make the sauce. Combine flour, chile powder, cumin, oregano, and garlic powder.
In a medium saucepan, over medium heat, add 3 tablespoons oil. Let the oil heat for 3 minutes or so, until it gets hot. A drop of flour should sizzle in the oil. Add the flour-spice mixture, stir constantly to combine and to prevent burning. Stir in tomato paste, cook 1 minute. Add liquid, stirring constantly to combine, break down lumps and prevent scorching. Bring to a boil, then reduce heat to a simmer for 10-12 minutes, stirring regularly. Remove from heat, stir in vinegar.
Assemble Fill pepper with beans, spoon enchilada sauce over pepper. Sprinkle with corn and crumbled cheese.
Cook the peppers while you make the beans and enchilada sauce.
Substitute store bought for homemade enchilada sauce
Keywords: stuffed poblano peppers, mexican food, vegetarian