Spicy Black Bean and Poblano Enchiladas




MorningStar Farms® spicy black bean burgers, medium diced

12 each

poblano peppers, julienned

6 each

medium red onions, julienned

18 cups

cheddar jack cheese


corn tortillas

olive oil



guajillo peppers

10 cloves



red onion julienne


large tomato

salt and pepper

olive oil

Spicy Black Bean and Poblano Enchiladas


Toast the peppers in a skillet until they get slightly brown, put in a bowl and cover them with boiling water. Toss the garlic, onion and tomato to lightly coat with oil, season generously with salt and pepper and place on a sheet pan. Roast them in a 425 degree oven for 8-10 minutes, or until the tomato skin gets blistered. Place the roasted vegetables in a blender along with the seeded and stemmed peppers. Puree until smooth, season and strain the mixture through a mesh strainer, set aside.

Preheat oven to 325, sauté the diced burgers, poblano and onion in a pan over medium heat with a teaspoon of oil until onions and peppers are lightly browned. Heat enough oil to cover the bottom of the pan, dip the tortillas one-by-one into the salsa, and then into the oil, using tongs. Fry the tortilla for 10 seconds on each side, and place onto your cutting board or work area. Divide the filling between the 100 tortillas, put a tablespoon of cheese in each tortilla, roll up and place
in an oven proof dish and put a spoonful of salsa on top of each enchilada. Sprinkle the remaining
cheese on top and place in oven until the cheese is melted. Spoon 2 oz of salsa onto the plate and place
the enchilada on top.

Spoon 2 oz of salsa onto the plate and place the enchilada on top.

Spicy Black Bean and Poblano Enchiladas

Servings: makes 50 servings

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