Ingredients

• 2 poblano peppers, roasted and peeled
• 15 ounce black beans, drained and rinsed
• 1 cup corn kernels
• 2 cup Oaxaca cheese, shredded
• 0.5 cup white onion, diced
• 2 clove garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup salsa verde
• 12 corn tortillas, warmed
• 0.5 cup Mexican crema
• 2 tablespoon vegetable oil
• 0.25 cup fresh cilantro, chopped
• 2 corn tortillas (for frying), cut into strips and fried

Steps

1. Preheat the oven to 375°F.
2. Place 2 poblano peppers directly on a gas flame or under the broiler. Use tongs to turn them occasionally until the skin is completely charred black on all sides, about 3 minutes per side.
3. Transfer the charred poblanos to a plastic bag or covered bowl and let them steam for 10 minutes to loosen the skin.
4. Carefully rub the charred skin off the poblanos under cool running water. Remove the stem and seeds, then cut the peppers into strips. Set aside.
5. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced white onion and sauté for 3 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the drained black beans, corn kernels, ground cumin, ground coriander, salt, and black pepper. Cook for 3 minutes, stirring occasionally, until the mixture is heated through. Remove from heat.
8. Fold the roasted poblano strips into the bean-corn mixture gently, being careful not to break them.
9. Spread 1/2 cup of salsa verde evenly across the bottom of a 9x13 inch baking dish.
10. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable.
11. Fill each warm corn tortilla with approximately 1/4 cup of the bean-poblano filling and 2 tablespoons of shredded Oaxaca cheese. Roll tightly and place seam-side down in the prepared baking dish.
12. Arrange all 6 filled enchiladas in two rows in the baking dish.
13. Pour the remaining 1.5 cups of salsa verde evenly over the enchiladas, covering them completely.
14. Sprinkle the remaining 1 cup of shredded Oaxaca cheese over the top of the enchiladas.
15. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the edges are lightly golden.
17. While the enchiladas are finishing, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cut 2 corn tortillas into thin strips and fry them for 2 minutes until crispy and golden, stirring frequently. Drain on paper towels.
18. Remove the enchiladas from the oven and let rest for 3 minutes.
19. Top the enchiladas with the crispy tortilla strips, fresh cilantro, and drizzle with Mexican crema. Serve immediately.