Test cook Erin McMurrer makes the perfect Roasted Poblano and Black Bean Enchiladas for Bridget.
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Looks so yummy and looks easy to make. Definitely trying this recipe.
In Mexico will call this enfrijoladas. Not enchiladas. Make them with tomato they become entomatadas. And with mole, enmoladas, and so on…
I just made this sauce – so yummy!
These look quick and easy to make in the video, but trust me, they are not! Oh my goodness, I made these for Cinco de Mayo tonight. Following the recipe to the letter, start to finish with all the prep work involved for each step, it took me almost two hours to make this dish from start to finish. Shew! Lots of steps and ingredients. The enchiladas were delicious but it’s not the quickest or easiest thing to whip up for a home cook’s weeknight meal!
Can I add chicken to the filling? To make it not vegetarian. If so, do I need to exclude a specific ingredient?
We followed this recipe exactly and it came out very yummy. Thank you.
Just made these and they are delicious. The only confusing item is the onions. The recipe calls for two inions which turned out to be a lot of onion! Next time I think I will cut that down. Otherwise the recipe works great. Thanks!!
I made these exactly as the recipe indicated and they were delicious! Thank you for the lovely demonstration.
Useful tip concerning not rinsing the skin off the broiled peppers. Thank you.
You guys do everything so well. Will try these tonight. Thk u!
I have made them several times and nothing but compliments 😋
I started making these tonight but became very lazy and stopped short of making them into enchiladas – just toasted corn tortillas on the stovetop and filled it with the filling and drizzled with the green sauce. Absolutely delicious and fulfilling for my taste! I omitted the cheese and cream.. also didn't add the oil for the sauce because didn't have them on hand and too lazy to grate cheese (if I'm being honest lol). But it became a delicious easy vegan dinner for me! One day I'll make the full recipe but I also gained a new vegan quick taco one by tweaking it to my own. Thanks ATK for being an invaluable resource for me!
Black bean enchiladas the vegetarian variety is great
making this today. never thought of radishes as a garnish
can I make it a day before for next day lunch, if how do I warm it up?
This turned out really excellent! Substituted cashew/cream for heavy cream and also plant based cheese! Added jalapeños also. Superb thank u
This dish is super easy to make vegan if you sub coconut cream for the heavy cream and use your favorite meltable shredded vegan cheese.
Tips:
Be sure to watch the amount of onion she uses – if you use monster onions like you find in most grocery stores, the dish will taste far too oniony.
An easy helper for peeling the peppers – make sure they’re pretty well blackened and place in a bowl with plastic wrap covering them for 10-20 minutes. The steam will help the skin come off a bit easier.
If you use a smaller baking vessel you’ll end up with too much verde sauce – this sauce is awesome on tacos.
I just made these. They're so good that I ate a third of the pan in one sitting. Be careful!
A few months ago she decided to be a vegetarian. I had no experience in cooking without meat or meet bouillon, so I’ve looked up American test kitchen and I think I will take your recipe tonight andTry it out it looks so good I’m not vegetarian but I think maybe I’ll try it tonight thank you ladies..
So what would you all recommend for non-cilantro people as a substitute?
I was very disappointed in this dish. Made as directed and found the filling bland. A lot of work for a mediocre dish. I cannot recommend this dish.
Wonderful, complex flavors to this dish. Thank you.