Mexican Roasted Poblano & Black Bean Enchilada

Vegetarian

Yield – 6 servings

Type - Savory

Function Used – Bake

Temperature – 180 °C

Time – 30 minutes

Tray Level – 3

• 4 poblano peppers, roasted and sliced

• 2 cups black beans (cooked)

• 1 cup corn kernels

• 2 cups enchilada sauce

• 8 corn tortillas

• 1½ cups shredded cheese

• 1 tsp cumin

• 1 tsp chili powder

• Salt to taste

1. Preheat oven to 180°C.

2. Mix black beans, corn, cumin, chili powder, and salt.

3. Spread a layer of enchilada sauce in baking dish.

4. Layer tortillas, bean mixture, poblano slices, sauce, and cheese.

5. Repeat layers finishing with cheese on top.

6. or else tortilla can roll with the mixture and place on the tray and pour the sauce

Sprinkle cheese over it

7. Bake for 25–30 minutes until bubbling and golden.

8. Rest 5–10 minutes before slicing and serving.