Sunday, October 19, 2008
Poblano Delight: Black Bean Enchilada Casserole
Here's a favorite dish of Walt's and mine that I made on Sunday night, using my home-grown poblano peppers:
Vegetarian Black Bean Enchilada Casserole
1 can organic black beans, rinsed
8 corn tortillas
2 cups grated cheddar jack
1/2 cup light sour cream
2 small poblano peppers, roasted and chopped
2 small avocados, peeled and chopped (sprinkle with lemon juice)
2 small tomatoes, chopped
1 small can green enchilada sauce (or salsa verde)
2 T chopped green onions
chipotle powder to taste
Use non-stick spray on a casserole dish, then line the bottom with 3 corn tortillas. Mix black beans with chopped poblanos, then pour 1/2 of the mixture over the tortillas; layer with 1/4 cup sour cream and 1/3 cup cheddar jack. Repeat these layers, then top with remaining tortillas. Pour green enchilada sauce over all. Top with remaining cheese. Sprinkle with green onions, tomatoes, avocados, and chipotle powder. Bake at 350 F until cheese is bubbly and starting to brown. Remove from oven and let rest for 10 minutes. Serves 6.
Variation: add fried tomatillos instead of tomatoes. Bread the tomatillos in flour and cornmeal and fry in canola oil. Put the fried tomatillos on the top layer of the casserole, sprinkle with cheese, green onions, and chipotle powder.
Hint: Roast the poblanos over an outdoor grill or under the boiler until all sides started to blister and turn black, then remove them from the heat and place in a heat-proof dish. Cover these with a lid or foil until cool. Once they are cool, peel the skins, rinse and remove the seeds. (Be sure to wash your hands thoroughly after handling the peppers. Do not touch your eyes or other sensitive parts.)
I only used two for the dish (they were packing a little heat) so I froze the extras in individual servings to use later for chiles rellenos and other tasty winter dishes.