Butter Bean Enchiladas with Roasted Poblano

Butter bean enchiladas filled with roasted poblano peppers and onion, topped with enchilada sauce and Monterey Jack, then baked until bubbly.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 whole poblano peppers
• 0.5 medium yellow onion
• 1 15-ounce can butter beans
• 8 6-inch corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded monterey jack cheese
• 1 tablespoon olive oil
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Place the poblanos on a baking sheet and roast for 15 minutes, turning once, until blistered and softened. (about 15 min) — 400°F
2. Place the roasted poblanos in a bowl, cover, and rest for 5 minutes. Peel, remove the stems and seeds, then chop the peppers. (about 5 min)
3. Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes, until softened. (about 5 min) — Medium heat
4. Stir in the butter beans, chopped poblanos, cumin, salt, and pepper. Cook for 3 minutes, gently mashing some beans. (about 3 min) — Medium heat
5. Spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish. Fill each tortilla with the bean mixture, roll tightly, and arrange seam-side down.
6. Pour the remaining sauce over the enchiladas and sprinkle with Monterey Jack. Bake for 20 minutes, until the sauce bubbles and the cheese is melted. (about 20 min) — 400°F