BLACK BEAN ENCHILADAS WITH POBLANO SOUR CREAM SAUC

BLACK BEAN ENCHILADAS WITH POBLANO SOUR CREAM SAUC image

Yield 6 servings

Number Of Ingredients 21

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2 Tbsp butter or margarine
2 Tbsp flour
2 cup whole milk
1/2 cup water
2 veg. bullion cubes
2 poblano peppers, seeded and finely chopped
3 cloves garlic, crushed
1/2 tsp dried, crushed majoram leaves
2 Tbsp fresh cilantro leaves, finely chopped
1 tsp lime zest
12 oz. sour cream
2 15 oz. cans black beans
1/2 tsp ground cumin
1/4 cup fresh cilantro, finely chopped
2 Tbsp lime juice
2 cup shredded monterey jack or white cheddar cheese
12 white corn tortillas
FOR GARNISH
1/4 cup fresh cilantro, chopped
2 tomatoes, seeded and diced
lime wedges or slices

Steps:

The Sauce: In a medium sauce pan over med. heat, melt butter. Whisk in flour and let cook until light brown. Pour in milk and whisk thoughly. Add water and bullion cubes. Cook until bullion is dissolved and then add in poblanoes, garlic, majoram, cilantro, cumin, and lime zest Cook sauce until it comes to a slow boil and begins to thicken. Add sour cream and stir until well incorporated. The Enchiladas: Drain black beans, heat in a large skillet over med. heat. Add in cumin, cilantro, and lime juice. Slightly mash beans with back of a spoon. Heat corn tortillas in an un-oiled skillet over low-med. heat until warm. Fill one tortilla with 2 Tbsp black bean mix and roll up. Place seam side down in a shallow baking dish, repeat with remaining tortillas. Pour sauce over enchiladas, making sure to cover evenly. Sprinkle with cheese and bake at 350F for 15 to 20 min. or until cheese is melted. Remove and garnish with tomatoes, cilantro, and limes.