Black Bean and Pumpkin Enchiladas with Poblano Pepper Sauce

September 13, 2012

I’m telling you right now, I wish I quadrupled this recipe yesterday.

I’m not going to lie — i didn’t have high hopes for dinner when I started out. I had grand plans of making a tomatillo enchilada sauce I had seen online (still want to make it!), and when I got to the grocery store they had no tomatillos. I swear to Bob that they have had tomatillos before. I was depressed. All of my plans for dinner almost went out the window. However, I forged ahead. I saw Poblano Peppers out of the corner of my eye, and thought they could work.

Then I got to making this grand enchilada sauce I had no recipe for anymore. I’m not going to lie — I winged it. Then I tasted it without anything else, and I got nervous the Husband was going to be all dramatic and tell me his tongue was being burned off and that he was never going to be able to taste anything ever again. Can you tell that I’m a worrywart? Let’s not talk about that. Or about the fact that every night before I go to bed I triple check that my alarm is set. No, not OCD at all.

I took a leap of faith, poured the sauce all over the enchiladas I had assembled, and I hoped for the best. If anything else, there are three Chipotles within fifteen minutes of our house. I wish I were joking, but I’m not (east, west, and northwest — I kid you not.).

Like I said, I wish I quadrupled the recipe. These are quite possibly the best enchiladas I have ever eaten — it may have something to do with the tortillas I used (Rudi’s plain gluten free) or the black bean and pumpkin filling or this amazing sauce that just happened to magically work in my favor.

I almost licked my plate clean — but I only do that when the Husband is not around (totally serious).

Black Bean and Pumpkin Enchiladas with Poblano Pepper Sauce
serves 3-4

Prep Time: 45 minutes
Cook Time: 30 minutes

Enchilada Ingredients

2 cans black beans, drained and rinsed
1 cup pumpkin puree
8 tortillas
one batch of poblano pepper sauce (see below)
1/4 tsp. salt and pepper
1/4 tsp. garlic powder
1/2 tsp. cumin
2-3 tbsp. nutritional yeast or 1/2 cup non-dairy cheese (optional)

Enchilada Directions

In a large bowl, combine the black beans, pumpkin puree, and spices. Stir until well combined.
Preheat your oven to 400 degrees Fahrenheit. In a 13 x 9 baking dish, pour a thin layer of the enchilada sauce on the bottom of the pan (I probably used about 1/2 cup) and spread it around so the entire bottom of the pan is covered.
To assemble your enchiladas, spoon approximately 1/3 cup of he black bean mixture in the middle of a tortilla and spread out lengthwise. Roll the tortilla up, and place the tortilla carefully in the baking dish so the end of the tortilla is on the bottom of the dish (you don’t want it to unravel).
Continue until all enchiladas are prepared. Ladle more enchilada sauce over the enchiladas (I used almost all of it) and sprinkle the enchiladas with nutritional yeast or non-dairy cheese. Cover loosely with foil and bake for 30 minutes, uncovering the dish for the last five minutes.
Allow to cool and enjoy!

Poblano Pepper Sauce Ingredients

4 poblano peppers
1 jalapeÃ±o, de-seeded
1/4 sweet onion, diced
1 tomato, roughly chopped
3 cloves garlic, roughly chopped
1 tbsp. olive oil
2 cups vegetable broth
1-2 tbsp. potato starch (or any other starch of choice)
1/4 tsp. salt and pepper
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/2 tsp. cumin

Poblano Pepper Sauce Directions

The first thing you are going to need to do is roast your poblanos. The easiest way to do this is on your stovetop burner. For the four peppers, I used two burners on high heat. Place your peppers on the burner and allow to get charred on all sides, turning the peppers with a fork when needed. This will take anywhere from 5-10 minutes
Once the peppers have been roasted, place them in a large bowl, and cover tightly with plastic wrap for ten minutes.
While the peppers are cooling, dice your onion, garlic, tomato, and jalapeÃ±o (DE-SEED THAT BABY!!!!). Heat a medium saucepan with 1 tbsp. olive oil and add your vegetables — sautÃ© until tender, stirring occasionally (about 5 minutes).
After the poblanos are done cooling, use your hands to peel the skins off the charred peppers. Was away any reminisce of charring and cut the peppers into thin strips, discarding all of the seeds. Add the peppers to the vegetables in the sauce pan.
Add 2 cups of vegetable broth to the saucepan along with all of the spices (not the starch).
Transfer the ingredients to a blender or use an immersion blender until the sauce is smooth.
Add the potato starch, stir, and simmer anywhere from 15-30 minutes, depending on the thickness you desire.
Add to your favorite enchiladas!

Two recipes this week and they’re both Mexican? I’m on a roll.

By the way, Rudi’s wants you to win a chance to try our their new tortillas — if you want to try them out, please comment below! I’m going to pick a winner tomorrow morning.

You have no idea how excited I am for lunch today. For real.

Tagged as: black bean and pumpkin enchiladas, black beans, dinner, enchiladas, gluten free, mexican, poblano pepper sauce, poblano peppers, pumpkin, rudi's gluten free, rudi's tortillas, special diet, vegan

{ 108 comments… read them below or add one }

Courtney @ Sweet Tooth, Sweet Life September 13, 2012 at 6:16 am

I wish you quadrupled it too…so you can ship some over to me

Black Bean and Pumpkin Enchiladas with Poblano Pepper Sauce

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