Poblano Pepper & Corn Enchilada Casserole

  • 2 ears corn, husked
  • 4 poblano peppers, halved
  • 1 yellow onion, quartered
  • 4 whole garlic cloves, peeled
  • 2 T. olive oil
  • Kosher salt and black pepper
  • 1 can black beans, rinsed and drained
  • 3 c. chopped tomatoes
  • 2-4 chipotle chilies in adobo, chopped (or 1 T. chipotle chili powder)
  • 2 tsp. smoked paprika
  • 2 tsp. honey
  • 10-12 corn or flour tortillas
  • 1 c. shredded cheddar cheese
  • 1 c. shredded pepper jack cheese

Preheat the oven to 425° F.

Arrange the corn, poblano peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes in the preheated oven, until the vegetables have a light char.

Remove the corn kernels from the cob, de-seed the poblano pepper and chop, and chop the onions and garlic. Add everything back to the baking sheet and toss with black beans, 1 cup tomatoes, the chipotle, paprika, honey, and half the cheese; set aside.

Pour 1 cup of the remaining chopped tomatoes into the bottom of a 9×13 inch baking dish. Spoon the vegetable filling down the center of each tortilla, fold taco-style, and place the tortillas, all facing the same direction in each row into the baking dish. Stir any remaining filling into the remaining chopped tomatoes and pour over top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes in the still hot oven, until the cheese has melted. Serve warm.

  • Yields: 6-8 servings
  • Preparation Time: About an hour