Black Bean and Grilled Poblano Elote Enchiladas with Chipotle Stout Red Sauce

Black Bean and Grilled Poblano Elote Enchiladas with Chipotle Stout Red Sauce

Ok, so I didn’t exactly grill the enchiladas, but I did think about grilling the enchiladas. I only grilled a few ingredients in the enchiladas instead of the entire dish, but I wanted to throw the entire thing on the grates. Next time maybe, it’s an experiment for another day. 

If you want to throw in some chicken, or some pulled pork, or maybe grilled portobello mushrooms, you should totally do that, it’s your world. I really just kept it to things I already had to avoid the general public during a pandemic, but other than the sauce the rest is fully optional. 

If you want to shove a bunch of cheese or leftover rotisserie chicken in these puppies, go for it. This is a big pan of spicy customizable goodness.  To be honest, I sorta want you to mix it up and see how it goes, just report back. I love the elote topping, so if you can do that, you should. But adding stuff to the filling is a great idea, do your worst. 

Black Bean and Grilled Poblano Elote Enchiladas with Chipotle Stout Red Sauce

Servings: 4 servings

Ingredients

Sauce:

  • 3 dried Guajillo peppers torn, seeds removed
  • 6 oz tomato paste
  • 1 large chipotle pepper in adobo finely minced
  • 2 tablespoon adobo sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ½ cup stout beer
  • ½ cup water

Enchiladas:

  • 2 ear of corn shucked
  • 2 Poblano peppers
  • Olive oil
  • ¼ cup chopped cilantro
  • ¼ cup crumbled cotija cheese
  • ¼ cup Mexican crema plus additional for topping
  • ½ one lime juiced
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 can 14.5oz black beans, rinsed and drained
  • 8-12 Corn tortillas
  • ½ cup mozzarella cheese
  • ½ an avocado chopped

Instructions

  • Add the torn pieces of the guajillo peppers to a pan over medium heat. Cook until softened and fragrant, about 4 minutes, add to a small blender.
  • Add the remainder of the sauce ingredients to the blender, blend on high until well combined.
  • Add to a shallow bowl.
  • Preheat a grill to medium-high.
  • Drizzle the corn and poblanos with olive oil. Add to the grill, cooking until the pepper has blackened and the corn has grill marks on all sides, remove from the grill (this can be done a few days in advance if needed, just store in an airtight container in the fridge until ready to use).
  • Rub the skin off the pepper, remove the seeds and then chop the remaining meat of the pepper.
  • Preheat the oven to 350°F.
  • Cut the kernels off the corn and to a bowl along with the cilantro, cotija, crema, lime juice, paprika, chili powder, and salt, stir to combine.
  • One at a time dip the tortillas in the enchilada sauce and add to an 8x8 pan, fill with beans, chopped poblano, and elote corn mixture, roll up and press into one side of the pan. Repeat until the pan is filled with tightly packed rolled tortillas. If any sauce remains, drizzle it on top of the pan.
  • Reserve the remaining elote mixture for a garnish.
  • Top the pan with mozzarella cheese, bake for 15 minutes or until the enchiladas are warmed through and the cheese has melted.
  • Top with remaining elote mixture, chopped avocado, and drizzle with crema.
  • Serve warm.

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