These Vegetarian Enchiladas are stuffed with pinto beans and corn, and smothered in a creamy poblano cream sauce!
Confession – I have no idea how to classify Mexican food.
I can pretty well identify a nacho, and a taco, maybe a burrito. But tamales? Chilaquiles? What are these things? This is really only a problem when I’m in a Mexican restaurant or posting Mexican food on my blog. So pretty much all the time.
We’re just going to call these enchiladas. Vegetarian enchiladas with poblano cream sauce, to be exact. They’re filled, rolled, covered in sauce and cheese, and baked to perfection. There is technically no enchilada sauce, but there is a slightly sweet, slightly spicy roasted poblano cream sauce that I’m thinking about taking to the prom. Because we’re going to be together forever.
You can roast poblanos whole over an open flame, but I like deconstructing the pepper and broiling it because it’s quick, safe, and easy. The steaming afterwards helps you easily remove the skins and get to work on the sweet sauce. Seriously, between the heavy cream and the corn I felt like I was eating a sweet, slightly healthy treat. No dessert required!
Beans, corn, and cheese fill the tortillas here, but you could definitely throw in some shredded chicken if you prefer to eat meat. I’ve actually been missing chicken lately. Maybe I just need to vegetarian-ize some of my favorite chicken dishes and I’ll realize that’s what I was actually missing. Honestly, I just need an excuse to eat barbecue sauce and mashed potatoes together. And now we’re off topic.
Please, tell me. Do these count as enchiladas? How do you classify Mexican food?
These vegetarian enchiladas are stuffed with pinto beans and corn, and smothered in a creamy poblano cream sauce!
- 2 poblano peppers
- 1 small yellow onion, roughly chopped
- 1/2 cup cilantro
- 1 clove garlic, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4-1/2 cup vegetable stock
- 2 1/2 cups Monterey Jack cheese, divided
- 10 taco size flour tortillas
- 15 ounces canned pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup cotija cheese
Preheat the oven to broil on high and place a rack in the highest position.
Remove stem, seeds, and ribs from the poblano peppers. Cut the pepper into large pieces that will lay flat on a baking sheet. I do this by cutting off the top, then cutting the body of the pepper into about four large chunks. You can press down on any pieces sticking up and it should crack the pepper enough to flatten it out. You just don't want any pieces sticking up a lot higher than the rest of them.
Broil the flattened peppers skin-side up until blistered and charred, about five minutes. Immediately transfer the peppers to a bowl and cover tightly with plastic wrap. Allow the peppers to steam for about ten minutes. The skin should peel off easily. Remove the skin from the peppers. It's ok if a few bits remain.
When you take the peppers out of the oven, lower the rack to the middle position and preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray and set aside.
Place the roasted peppers in a food processor along with the onion, cilantro, garlic, heavy cream, and sour cream. Process just until smooth.
In a 2 quart saucepan, heat butter over medium heat until melted. Whisk in flour and cook, whisking, for one minute. Add the poblano mixture and cook for a few minutes, whisking frequently. Add vegetable stock and 1/2 cup of Monterey jack cheese. Let cook 5-10 minutes, stirring frequently.
To prepare the filling, combine beans, corn, 1 cup Monterey jack cheese, cumin, coriander, and 1/4 cup of the cream sauce in a large bowl. Divide filling evenly amongst tortillas, placing a spoonful in a line across the center and rolling it tightly. Place filled tortillas seam side down in the prepared baking dish. Cover completely with the remaining cream sauce and sprinkle with remaining cheeses.
Bake 20-25 minutes or until bubbly and beginning to brown.