Hominy, Poblano, and Potato Enchiladas with Spiced Black Bean Sauce
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12 6-inch corn tortillas
For the sauce:
1 15-oz can black beans, undrained
1/2 cup water
1 no-salt-added vegetable bouillon cube
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Mexican oregano
1/4 tsp mild chile powder, such as ancho
1/4 tsp fine sea or kosher salt
1/4 tsp liquid smoke
1 TBSP olive oil
For the filling:
3 TBSP olive oil
6 large cloves garlic, minced
6 scallions, thinly sliced, divided
2 large poblano peppers, trimmed, seeded, and cut into thin 2-inch strips
2 15-oz cans yellow hominy
1 1/2 cups frozen hash browns (look for a brand that contains nothing but potatoes)
2 TBSP nutritional yeast (optional)
freshly cracked black pepper
salt, to taste
Heat oven to 350.
Blend all sauce ingredients, except oil, until smooth. Heat the oil in a pot over medium heat, add sauce, and cook, stirring occasionally, until slightly thickened and hot. Reduce heat to low and cover.
Meanwhile, divide tortillas into three stacks of four. Wrap each stack securely in foil and heat in oven for 20 minutes.
While the tortillas heat, prepare the filling. Heat oil in a large skillet over medium heat. Add garlic, white and firm green parts of onions (reserve tender tops for garnish), and poblano strips. Cook five minutes, stirring frequently, until pepper begins to soften.
Meanwhile, drain hominy well. Add hominy and potatoes to the skillet, top with nutritional yeast, if using, and a generous amount of freshly cracked black pepper. Continue to cook until the peppers are tender, the whole mixture is hot, and the flavors have melded, about 7 minutes. Add salt, if needed (since canned hominy is already quite salty).
When the tortillas are ready, carefully open a foil packet (leave remaining stacks wrapped until you're ready to work with them) and take a warm tortilla from the top. Add filling, roll up and place seam-side down on a serving dish. Repeat with remaining tortillas, working quickly.
Taste the black bean sauce and adjust salt, if needed. Pour bean sauce evenly over assembled tortillas. Garnish with sliced scallion tops. Serve at once.