Enchiladas Negras

Enchiladas Negras
Photo by James Carrier

Ingredients

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