Tomatillo Enchiladas With Black Beans and Poblanos

I love enchiladas, in my pre-vegan days cheese enchiladas were one of my favorite dishes. This is a unique variation, vegan loaded with flavor. Give these tomatillo enchiladas a try and let me know what you think.

Ingredients:

7 poblano peppers
12 tomatillos
1 green pepper
1 onion
olive oil
4 cloves peeled garlic
1 jalapeno,
2 limes, juiced
2 t agave
salt, pepper, cumin, crushed red pepper – to taste
corn tortillas (8 – 10)
1 can black beans, drained and rinsed
hot sauce
½ c prepared enchilada sauce, salsa or tomato sauce
Daiya cheese

Directions:

Preheat oven to 400 degrees, peel and rinse tomatillos, peel and roughly chop onion.
Put poblanos, tomatillos, green pepper and onion on cookie sheet, toss with a little olive oil.
Roast for about 30 minutes, check at about 15 minutes, turn vegetables, if the tomatillos are getting too brown, take them out of oven.
When the skin of the peppers start to blister and turn brown, they are done.
Cool vegetables for 10 minutes, place poblanos and green pepper in ziploc bag until cool enough to handle.
Once they have cooled, peel the peppers and de-seed and cut the stems off.
Put poblanos, pepper, onion, tomatillos, garlic, jalapeno (with or without seeds), lime juice, agave, and spices into food processor, process to desired consistency, you don’t want to liquefy the ingredients but make a pretty smooth sauce. (You will have extra sauce) To thin sauce out, I added a little Trader Joe’s enchilada sauce, you could add salsa or tomato sauce.
To assemble enchiladas, heat corn tortillas with a damp paper towel in microwave for 1 minute until pliable.
Mix beans with a little green sauce (½ to 1 cup).
Put a little green sauce in the bottom of the pan you are using.
Take a corn tortilla add a few tablespoons of filling to center of enchilada, sprinkle with a little Daiya, fold and put upside down in pan, fill rest of enchiladas.
Pour more sauce on top of enchiladas, sprinkle with Daiya, bake for about 25 minutes at 350 degrees, turn oven to broil and broil for a few minutes, watch very carefully so they don’t burn, but Daiya gets melty and gooey.
Serve topped with homemade guacamole, Ole!