Portobello and Black Bean Enchiladas with Roasted Poblano Sauce
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
For the Roasted Poblano Sauce:
1 poblano pepper
2 tsp extra virgin olive oil
1 medium yellow onion, chopped
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp paprika
1/8 tsp ground chipotle powder (optional)
2 cups crushed tomatoes
About 1/4 cup water (to thin out the sauce)
1/2 cup fresh cilantro, chopped, plus extra for garnish
For the Filling:
2 roasted red peppers, diced (jarred or fresh)
12 oz portobellos (about 4-5 large), stemmed, gills scraped out, and diced
1/2 red onion, diced
Extra virgin olive oil
Salt and freshly ground black pepper
1 can black beans, drained and rinsed
12 corn or whole wheat flour tortillas
4 oz queso fresco
Fresh tomatoes or pico de gallo, for serving
Preheat oven to 425 F.
To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, cumin, chili powder, paprika and ground chipotle (optional) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Puree using an immersion or stick blender (or very carefully transfer to a blender or food processor) until smooth. TIP: Can be done a day or two in advance.
To prepare the filling: While the sauce simmers, place the mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans and roasted red peppers (if you are using jarred peppers make sure to remove the excess moisture). TIP: Can be done a few hours in advance.
Reduce oven temperature to 375 F.
To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a 9×13 baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. (Or you can warm the tortillas in the microwave.) Spread about 1/3 cup of the filling and 1 Tbsp. of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce over the enchiladas. Top with crumbled queso fresco.
Bake in preheated oven, uncovered, until hot, about 15-20 minutes. Serve with fresh tomato or pico de gallo and garnish with cilantro.