Enchiladas Negras

Enchiladas Negras
Photo by James Carrier

Ingredients

  • 8 ounces fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped (1 cup), or 1 can (7 oz.) diced green chilies
  • 1 can (10 oz.) red enchilada sauce
  • 1 ½ cups green salsa (salsa verde, refrigerated or canned; about 14 oz.)
  • 2 pounds mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced
  • 1 to 1 1/2 cups sour cream or Mexican crema
  • ½ cup diced cucumber (optional)
  • 1 onion (8 oz.), peeled and finely chopped
  • + 8 more ingredients
    • Vinegared red onions (recipe follows)
    • 1 ½ cups vegetable broth
    • 12 corn tortillas (6 1/2 to 7 in. wide)
    • 1 can (15 oz.) black beans, rinsed and drained
    • ½ cup coarsely chopped fresh cilantro (see notes)
    • 1 ½ cups shredded mild cheddar cheese (6 oz.)
    • 1 teaspoon cumin seeds
    • 2 tablespoons cornstarch

1. In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are ...

View full recipe at My Recipes

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