© 2012 Jessie Kaufman
I have to be honest. I made this recipe for the photo. Knowing that it was going to have to photograph something somewhat slimy (slimy is my photography nemesis) I thought I'd offset it with some enchilada sauce, and Poblano Enchiladas were born.
This dish however, will be joining our bi weekly rotation. It was so good that we wished we had picked up more Poblanos and may grab some tonight. This could be one of my favorite meatless dishes yet.
4 Poblano peppers, roasted and skinned. If you're not sure how, he's a great video to show you (http://www.ehow.com/video_2346144_removing-skin-from-roasted-pablano.html)
1 tbsp olive oil
2 shallots, diced
3 cloves of roasted garlic (you'll only use one in the rice, the others are for the enchilada sauce)
1 roasted tomato
1/3 cup cooked black beans
1 cup parboiled rice
2 cups water
1 tbsp cayenne pepper
your favorite vegan cheese to top
Roast peppers, garlic, and tomato. I put the oven on broil and put all of them on the same pan and roasted for about 8 minutes, turning when needed.
In a medium pot, add olive oil and shallots. Cook until shallots are translucent, about 2-3 minutes. Add rice and water.. Bring to a boil, cover, and reduce heat to medium. Cook for 12 minutes. Add roughly chopped tomato, 1 clove of chopped garlic,cayenne, and beans. Cover and cook for an additional 5 minutes. Remove from heat. Let stand for 2-3 minutes then fluff with fork. Rice will be cooked.
4 tbsp corn oil
4 tsp flour
1/2 cup chili powder
1 tbsp Mexican oregano
2 cloves garlic, roasted and chopped
1 tbsp cumin
4 cups water
In a small pot add oil and flour and cook on low-medium for about 2-3 minutes. Be careful not to burn. Add water, and chili powder. Cook for 5 minutes on medium. Add oregano, garlic, and cumin. Cook on medium for 10 minutes and remove from heat. Let stand for 5 minutes, then ladle on your favorite enchiladas.
Preheat oven to 400.
Take roasted & skinned poblano and cut one side lengthwise about a half inch from the stem. Remove seeds and rinse the inside. With a small spoon carefully stuff with your rice mixture. Arrange stuffed peppers in a casserole dish.
Ladle enchilada sauce around peppers.
Top with your favorite cheese.
Cook for 8 minutes on 400.
Wayfare Foods, a dairy free cheese & pudding maker is sponsoring this post. They sent me a great sample pack of their cheeses and puddings. They also included- some of their newest product, "Pig Out", whole grain bacony bits. It actually tastes like bacon and I can't wait to use it with their sour cream the next time I make a baked potato. I really enjoyed the puddings and would likely buy them in place of the dairy version. The Mexican spreadable cheese was my favorite.
One lucky commenter will get a sample pack of their very own to try. Enter below.
Disclaimer: I received a free sample of this product to review, but was under no obligation to review it. Nor was I under any obligation to write a positive review in return for the free product. All reviews are my 100% own.