I’m
baaaaaaaaaaacccccccckkkkkkkkkkkkkkkkkkkk.
And in a seriously
post vacation depression.
I left for Maui with
an arsenal of dishes to write about but somehow the Aloha spirit sucked me in.
Three days in a tropic paradise with Wes and his family and I decided that the
only work I would be doing during my vacation was on my surfboard.
And man oh man did I
do work! It was easy to get amped up on surfing when the only other people in
the water were the ones I was on vacation with.
It was awesome to have
Wes and his brother-in-law John, both seasoned surf veterans, coaching me out
in the water and really helping me build by confidence.
But now that I am
home, I’m ready to get back to doing what I’m really comfortable with. Cooking.
Of course, the thing I
missed most as a California girl is Mexican food.
So I’m back and better
than ever with these amazing vegetarian enchiladas.
You will need…
For the Sauce:
2 poblano peppers
1 tablespoon olive oil
1 medium onion,
chopped
3 garlic cloves,
chopped
1 teaspoon ground
cumin
1 teaspoon chili
powder
½ teaspoon paprika
2 cups crushed
tomatoes
1 cup chicken stock
Salt to taste
For the Enchiladas:
2 roasted bell
peppers, whatever colors you prefer
4-5 large portobellos,
stemmed, scraped and diced
½ red onion, diced
1 tablespoon olive oil
1 can black beans,
drained and rinsed
2 avocados, diced
½ cup Greek yogurt
1 pack Mexican blend
cheese
12 flour tortillas
Cilantro for garnish
Start by turning on
your broiler.
Place all the peppers
on an aluminum lined baking sheet.
Pop the peppers in the
oven and broil them until the skin is black and blistered. About 10 minutes,
rotating every couple of minutes.
As soon as the skin is
black and blistered, place the peppers in a large zip lock bag and let them sit
for about 10 minutes.
Lower the heat on the
oven to 425 degrees F.
While the pepper skin
is softening to peal off, heat a tablespoon of oil in a medium saucepan over
medium heat.
Add in the onions,
garlic, cumin, chili powder, and paprika and season it with salt.
Cook down the onions
until they have softened. About 7 to 10 minutes.
Peel and chop the
peppers (removing the seeds), keeping the bell and poblanos separated.
Add the poblanos to
the saucepan along with the tomatoes and chicken stock.
Simmer the sauce until
the liquid has reduced slightly. About 15 minutes.
Remove the sauce from
the heat and puree it using either a hand emersion blender or in a blender.
While the sauce is
simmering, place the red onion and Portobello mushrooms on a lined baking sheet
and drizzle them with the remaining olive oil.
Roast them for about
15 minutes, until they the veggies are tender.
Reduce the heat on the
oven to 375 degrees F.
Then, in a large bowl,
combine the beans, avocado, 2 large handfuls of the cheese, the bell peppers,
the yogurt and the onion and mushroom mixture.
Toss the mixture well.
Scoop about ½ cup into
the bottom of 2 9x13 baking dishes.
Dunking the tortillas
in the sauce to soften them, place them in the pan fill them with ¼ cup of the
bean mixture and roll them up. Place them seem side down in the dish.
Repeat until all the
tortillas and filling have been used.
Pour the remaining sauce
over the top of the enchiladas and then drizzle with the remaining cheese.
Bake the enchiladas in
the oven for 15-20 minutes, until the cheese is nice and bubbly and the
enchiladas are hot all the way through.
Serve topped with
fresh cilantro.
Love and Beer Floats
Angela
P.S. This is a lot of
enchiladas. Great for a party. You could easily half the recipe.
Black Bean and Portobello Enchiladas with Roasted Poblano Sauce
For the Sauce:
2 poblano peppers
1 tablespoon olive oil
1 medium onion,
chopped
3 garlic cloves,
chopped
1 teaspoon ground
cumin
1 teaspoon chili
powder
½ teaspoon paprika
2 cups crushed
tomatoes
1 cup chicken stock
Salt to taste
For the Enchiladas:
2 roasted bell
peppers, whatever colors you prefer
4-5 large portobellos,
stemmed, scraped and diced
½ red onion, diced
1 tablespoon olive oil
1 can black beans,
drained and rinsed
2 avocados, diced
½ cup Greek yogurt
1 pack Mexican blend
cheese
12 flour tortillas
Cilantro for garnish
Start by turning on
your broiler.
Place all the peppers
on an aluminum lined baking sheet.
Pop the peppers in the
oven and broil them until the skin is black and blistered. About 10 minutes,
rotating every couple of minutes.
As soon as the skin is
black and blistered, place the peppers in a large zip lock bag and let them sit
for about 10 minutes.
Lower the heat on the
oven to 425 degrees F.
While the pepper skin
is softening to peal off, heat a tablespoon of oil in a medium saucepan over
medium heat.
Add in the onions,
garlic, cumin, chili powder, paprika and season it with salt.
Cook down the onions
until they have softened. About 7 to 10 minutes.
Peel and chop the
peppers (removing the seeds), keeping the bell and poblanos separated.
Add the poblanos to
the sauce pan along with the tomatoes and chicken stock.
Simmer the sauce until
the liquid has reduced slightly. About 15 minutes.
Remove the sauce from
the heat and puree it using either a hand emersion blender or in a blender.
While the sauce is
simmering, place the red onion and Portobello mushrooms on a lined baking sheet
and drizzle them with the remaining olive oil.
Roast them for about
15 minutes, until they the veggies are tender.
Reduce the heat on the
oven to 375 degrees F.
Then, in a large bowl,
combine the beans, avocado, 2 large handfuls of the cheese, the bell peppers,
the yogurt and the onion and mushroom mixture.
Toss the mixture well.
Scoop about ½ cup into
the bottom of 2 9x13 baking dishes.
Dunking the tortillas
in the sauce to soften them, place them in the pan fill them with ¼ cup of the
bean mixture and roll them up. Place them seem side down in the dish.
Repeat until all the
tortillas and filling have been used.
Pour the remaining sauce
over the top of the enchiladas and then drizzle with the remaining cheese.
Bake the enchiladas in
the oven for 15-20 minutes, until the cheese is nice and bubbly and the
enchiladas are hot all the way through.
Serve topped with
fresh cilantro.
