An enchilada is a tortilla rolled around a filling, covered with sauce, and baked. It sounds simple, but when the flavors of black beans, poblano pepper, and piquant seasoning blend come together, “simple” is hardly the word to describe it. Poblano peppers carry a mild, smoky flavor, but different peppers from the same plant have been known to vary in spiciness. Don't sweat it if you prefer it a little less caliente: since you're the chef, you can add as much or as little of the peppers as you like. You simply won't believe how satisfying this vegetarian take on a Mexican classic can be.
We recommend pairing these enchiladas with Francis Coppola Diamond Collection Pinot Noir. The pinot noir’s cherry and cranberry characteristics complement the earthiness of the black beans and highlight a bit of sweetness in the sauce.
Peel and halve onion. Cut halves into ½" dice.
Stem poblano pepper, seed, and cut into ½" dice.
Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Trim radish, halve, and slice into thin half-moons.
Drain and rinse black beans.
Make the Filling
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add onion, poblano pepper (to taste), and 2 tsp. jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes.
Add corn, half the black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
Roll the Enchiladas
Pour ¼ cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit six rolled tortillas.)
Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.
Repeat for remaining five tortillas.
Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
Assemble the Enchiladas
Place leftover filling around enchiladas or serve on the side.
Pour remaining enchilada sauce over enchiladas and top with cheese.
Bake the Enchiladas
Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes.
Remove foil and bake until cheese is bubbly, 7-9 minutes.
Plate dish as pictured on front of card, garnishing with remaining jalapeño (to taste), radish, and sour cream. Bon appétit!