FlamingFoodies recipe
Roasted Poblano and Black Bean Enchiladas with Red Chile Sauce
Smoky roasted poblano strips and hearty black beans nestle into soft corn tortillas, then get blanketed with a silky red chile sauce and plenty of melted cheese.
Roasted poblano peppers and seasoned black beans wrapped in tender corn tortillas, topped with an earthy red chile sauce that brings warmth without overwhelming heat.
Ingredients
Red Chile Sauce
- 4 largedried guajillo chiles, stems and seeds removed
- 2 cupshot water, for soaking
- 2 clovesgarlic, peeled
- 1 teaspoonkosher salt
- 1/2 teaspoonground cumin
- 1 tablespoonvegetable oil
Filling
- 3 largepoblano peppers
- 1 canblack beans, 15 oz, drained and rinsed
- 1 mediumwhite onion, diced
- 3 clovesgarlic, minced
- 1 teaspoonground cumin
- 1/2 teaspoonkosher salt
- 2 tablespoonsvegetable oil
Assembly
- 12 smallcorn tortillas
- 8 ouncesMonterey Jack cheese, grated
- 1/4 cupwhite onion, finely diced for garnish
- 1/4 cupMexican crema, or sour cream
Method
1. Make the red chile sauce Toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until they smell fragrant and earthy. Transfer to a bowl and cover with hot water for 15 minutes to soften. Blend the soaked chiles with their liquid, garlic, salt, and cumin until completely smooth. Strain through a fine-mesh sieve, really pressing those solids to extract every bit of flavor. Heat the oil in a saucepan and cook the strained sauce for 8 minutes, stirring frequently.
Watch for: sauce will darken and thicken as it cooks
Tip: A good sauce should coat the back of a spoon when it's ready
2. Roast and prepare the poblanos Place poblanos directly over a gas flame or 4 inches under your broiler, turning with tongs until the skin is charred and blistered all over—this is where the magic happens. Transfer to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. The charred skin will slip right off. Remove stems and seeds, then slice into quarter-inch strips.
Watch for: skin should be mostly blackened and blistered
Tip: Don't fuss over every bit of char—some adds great flavor
3. Cook the bean filling Heat oil in a large skillet over medium heat and cook the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about a minute more. Stir in the black beans, poblano strips, cumin, and salt, cooking everything together until heated through and any excess liquid evaporates, about 3 minutes.
Watch for: beans should be steaming and onions translucent
Tip: Letting moisture cook off prevents soggy enchiladas
4. Assemble and bake the enchiladas Preheat your oven to 375°F. Warm the tortillas wrapped in damp paper towels in the microwave for 30 seconds—this keeps them pliable. Spread half a cup of sauce across the bottom of a 9x13 baking dish. Working with one tortilla at a time, add about 3 tablespoons of filling, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the top, sprinkle with cheese, and bake until the cheese is golden and the sauce bubbles around the edges, about 15 minutes.
Watch for: cheese should be golden and sauce bubbling
Tip: Pack them in snugly so they don't unroll during baking
Equipment
- blender
- fine-mesh sieve
- 9x13 inch baking dish
- large skillet
- tongs
Make ahead
- The red chile sauce keeps beautifully in the fridge for up to 3 days, and the filling can be made a day ahead too. Just assemble the enchiladas on the day you plan to serve them for the best texture.
Storage
- Leftovers will keep covered in the refrigerator for up to 3 days—and they're almost as good the next day.
Reheat
- Individual portions reheat perfectly in the microwave for 1-2 minutes, or warm the whole dish covered with foil in a 350°F oven for 15-20 minutes until heated through.
Top tips
- The sauce gets even better after a day or two in the fridge, so make it ahead if you can
- Charring poblanos over a gas flame gives the best smoky flavor—it's worth the extra step
- Properly warmed tortillas won't crack when you roll them, so don't skip this step
Substitutions
- Flour tortillas work if that's what your family prefers, though corn tortillas are traditional
- Oaxaca cheese or mild cheddar melt just as beautifully as Monterey Jack
- Thin some sour cream with a splash of milk if you can't find Mexican crema
Serve with
- Round out the meal with Mexican rice and a pot of refried beans
- Finish each serving with a sprinkle of diced white onion and a drizzle of Mexican crema
- A simple salad of shredded lettuce and diced tomatoes adds a fresh contrast
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Open archive →Roasted Poblano and Black Bean Enchiladas with Red Chile Sauce
Smoky roasted poblano strips and hearty black beans nestle into soft corn tortillas, then get blanketed with a silky red chile sauce and plenty of melted cheese.
Prep
30 min
Cook
45 min
Active
1 hr
Total
1 hr 15 min
Yield
6 servings
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Peppers in this recipe
Recipe notes
Before you cook
There's something magical about the way poblanos transform when you char them over an open flame—the blistered skin peels away to reveal sweet, smoky flesh that's the heart of these enchiladas. Paired with well-seasoned black beans and a gentle red chile sauce made from toasted guajillos, this is the kind of satisfying vegetarian dish that'll have everyone at your table reaching for seconds. The heat stays friendly and welcoming, letting the poblanos' natural smokiness shine through.
Total time
1 hr 15 min
Prep: 30 min. Cook: 45 min.
Yield
6 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Make the red chile sauce
Toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until they smell fragrant and earthy. Transfer to a bowl and cover with hot water for 15 minutes to soften. Blend the soaked chiles with their liquid, garlic, salt, and cumin until completely smooth. Strain through a fine-mesh sieve, really pressing those solids to extract every bit of flavor. Heat the oil in a saucepan and cook the strained sauce for 8 minutes, stirring frequently.
- 2
Step 2 of 4
Roast and prepare the poblanos
Place poblanos directly over a gas flame or 4 inches under your broiler, turning with tongs until the skin is charred and blistered all over—this is where the magic happens. Transfer to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. The charred skin will slip right off. Remove stems and seeds, then slice into quarter-inch strips.
- 3
Step 3 of 4
Cook the bean filling
Heat oil in a large skillet over medium heat and cook the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about a minute more. Stir in the black beans, poblano strips, cumin, and salt, cooking everything together until heated through and any excess liquid evaporates, about 3 minutes.
- 4
Step 4 of 4
Assemble and bake the enchiladas
Preheat your oven to 375°F. Warm the tortillas wrapped in damp paper towels in the microwave for 30 seconds—this keeps them pliable. Spread half a cup of sauce across the bottom of a 9x13 baking dish. Working with one tortilla at a time, add about 3 tablespoons of filling, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the top, sprinkle with cheese, and bake until the cheese is golden and the sauce bubbles around the edges, about 15 minutes.
Troubleshooting
Tips that matter
- The sauce gets even better after a day or two in the fridge, so make it ahead if you can
- Charring poblanos over a gas flame gives the best smoky flavor—it's worth the extra step
- Properly warmed tortillas won't crack when you roll them, so don't skip this step
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The red chile sauce keeps beautifully in the fridge for up to 3 days, and the filling can be made a day ahead too. Just assemble the enchiladas on the day you plan to serve them for the best texture.
Storage
Leftovers will keep covered in the refrigerator for up to 3 days—and they're almost as good the next day.
Reheat
Individual portions reheat perfectly in the microwave for 1-2 minutes, or warm the whole dish covered with foil in a 350°F oven for 15-20 minutes until heated through.
At the table
Serving suggestions
- Round out the meal with Mexican rice and a pot of refried beans
- Finish each serving with a sprinkle of diced white onion and a drizzle of Mexican crema
- A simple salad of shredded lettuce and diced tomatoes adds a fresh contrast
FAQ
Common questions
Can I use canned poblanos instead of roasting fresh ones?
I really wouldn't recommend it—fresh roasted poblanos have so much more flavor and the right texture. Canned ones tend to be mushy and lack that wonderful smoky char that makes these enchiladas special.
What if I can't find guajillo chiles?
Ancho chiles make a fine substitute, though they'll give you a sweeter, less bright flavor. You could also try a mix of ancho and New Mexico red chiles if your market carries them.
Why do my tortillas crack when I roll them?
Cold, dry tortillas are the usual culprit. Make sure to warm them wrapped in those damp paper towels, or heat them quickly on a dry skillet before filling. Pliable tortillas are happy tortillas.
Heat profile
Mild heat
The recipe is classified as mild. Adjust the chile quantity to your preference.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
1 hr 15 min
Prep: 30 min. Cook: 45 min.
Yield
6 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
Explore this sauce from the same cuisine: mexican.
Get the sauce used herePantry
Chipotle Peppers in Adobo
Smoky shortcut
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Grab the pantry stapleGear
Molcajete Mortar and Pestle
Sauce lab
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
Explore this sauce from the same cuisine: mexican.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Yellowbird Habanero
Explore this sauce from the same cuisine: mexican.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Pantry staples for this recipe
Smoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonBright finisher
$4-$8Tajin Clasico Seasoning
Fruit, corn, snacks, and margarita nights. Citrusy chile seasoning for fruit, grilled corn, rims, cucumbers, and the kind of summer snacks that disappear fast.
Check price on AmazonRecommended equipment
Cooking tools
Sauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonSummer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonCook next
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FlamingFoodies picks
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