These hearty vegetarian enchiladas will satisfy even the most resolute meat eater. Each corn tortilla is filled with a cumin-spiced vegetable and bean mixture, which become deeply caramelized and savory after a long sauté. Then, they’re baked in spicy green sauce and a blanket of melty cheese, the resulting dish is generous and full of layered textures and tastes. If you’re not a big fan of heat, substitute mild Hatch chiles instead of hot. Serve with chips and guacamole, a bowl of steamed rice, and light beers.
How to Make It
Preheat oven to 400°F. Heat oil in a large skillet over medium. Add cumin and cook, stirring often, until fragrant, about 30 seconds. Add onion, poblano, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add corn and cook, stirring, until tender, about 2 minutes. Remove from heat and stir in beans and 1 cup cheese. Set aside.
Process tomatillo salsa, green chiles, cilantro, ¼ cup sour cream, and remaining ½ teaspoon salt in a blender until smooth.
Spread ¾ cup sauce in the bottom of a 2-quart baking dish. Place about ½ cup bean mixture in each tortilla, roll up, and lay seam side down in dish. Top with remaining sauce and cheese. Bake until bubbling and beginning to brown, about 20 minutes. Let stand for 10 minutes. Top with remaining sour cream and cilantro.