
Bean, cheese, and poblano enchiladas
Ingredients
Poblano chile
3 medium
Jalapeño pepper(s)
1 medium
Cooking spray
5 spray(s)
Olive oil
2 tsp
Uncooked red onion(s)
1 medium, chopped
Garlic
2 medium clove(s), chopped
Chili powder
1 Tbsp
Ground cumin
2 tsp
Chipotle chili powder
1 tsp
Canned tomato paste
2 tsp
Canned stewed tomatoes
14½ oz, fire-roasted variety
Water
⅔ cup(s)
Kosher salt
¾ tsp
Canned black beans
23¼ oz, 1 1/2 (15 1/2-oz. cans)
Uncooked scallion(s)
2 medium, thinly sliced
Reduced-fat cheddar cheese
4 oz, 1 cup shredded, sharp variety
Corn tortilla(s)
8 medium, warmed
Fresh tomato(es)
2 large, chopped
Jalapeño pepper(s)
1 medium, seeded and minced
Uncooked red onion(s)
¼ cup(s), chopped, diced
Cilantro
¼ cup(s), chopped
Fresh lime juice
3 Tbsp
Table salt
¼ tsp
Fresh lime(s)
2 item(s), cut into 8 wedges