Enchiladas Negras

Enchiladas Negras
Photo by James Carrier

Ingredients

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

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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