Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese

Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese
Photo by Rita Maas

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons dried epazote
  • 1 cup heavy cream
  • 1 14- to 16-oz can whole tomatoes including juice
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ cup raisins
  • + 13 more ingredients
    • 2 tablespoons olive oil
    • 6 6-inch corn tortillas
    • 1 cup cooked black beans
    • 12 medium to large fresh poblano chiles
    • toasted pine nuts
    • ¼ teaspoon sugar
    • ¼ cup fresh cilantro
    • 1 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
    • ¼ teaspoon salt
    • 3 large garlic cloves
    • 4 3/4-lb bunches spinach
    • ¼ teaspoon salt
    • 8 ounces soft mild goat cheese

Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 mi...

View full recipe at Epicurious

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