Ingredients:

  • 4 large Poblano Peppers
  • 1 cup Vegetable Broth
  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Fresh Cilantro, packed
  • 1 clove Garlic, minced
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Salt
  • Pinch of Black Pepper
  • 1 Tbsp Olive Oil
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 cup Black Beans, rinsed and drained
  • 2 cups Fresh Spinach, roughly chopped
  • 6 large Eggs
  • 1/4 cup Milk
  • 1/2 cup Shredded Monterey Jack or Oaxaca Cheese
  • 8 Corn Tortillas (6-inch)
  • 1 Tbsp Avocado Oil or neutral cooking oil
  • 1/2 cup Shredded Cheese (for topping)

Instructions:

  1. Char the poblano peppers directly over a gas flame, under a broiler, or on a very hot dry skillet until blackened on all sides. Immediately transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes.
  2. Peel the charred skin off the peppers, remove the stem and seeds. Roughly chop the flesh.
  3. Blend roasted peppers, vegetable broth, Greek yogurt, cilantro, garlic, cumin, salt, and pepper in a blender until perfectly smooth. Taste and adjust seasoning.
  4. Preheat oven to 375°F (190°C). Pour about 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish and spread to coat.
  5. Heat olive oil in a large non-stick skillet over medium heat. Sauté diced onion until softened (about 4 minutes). Add rinsed beans and cook for 1 minute. Stir in spinach until wilted. Remove mixture from the skillet and set aside.
  6. Whisk eggs with milk, salt, and pepper. Pour into the same skillet. Cook over medium-low heat, gently stirring until just set but still slightly soft.
  7. Gently fold the cooked egg mixture into the bean/spinach mixture. Stir in the 1/2 cup of cheese until just melted.
  8. Heat the avocado oil in a small skillet. Briefly dip or quickly fry each corn tortilla for about 10-15 seconds per side until pliable.
  9. Spoon a line of filling down the centre of each softened tortilla. Roll tightly and place seam-side down snugly in the prepared baking dish.
  10. Pour the remaining Smoked Poblano Cream Sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup cheese on top.
  11. Bake for 20–25 minutes, or until the sauce is bubbling hot and the cheese is golden.
  12. Let rest for 5 minutes before serving.