Poblano Pumpkin Seed Enchiladas

 Ingredients:

2 tablespoons avocado oil
1 onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno, minced
2 cloves garlic, thinly sliced
2 teaspoons cumin
2 teaspoons chipotle powder
1 teaspoon oregano
1-1/2 cup black beans
3/4 cup quinoa (or rice), cooked
6-8 corn tortillas
4 ounces vegan cheese, shredded
avocado and sour cream, to serve

1 cup pumpkin seeds, soaked overnight
1 small bunch, cilantro
2 tablespoons oil
3/4 cup stock
juice of 1 lime
salt, to taste

Cook onion, poblano, and jalapeno in the oil. When they are tender, add the garlic and spices. Remove from heat and add beans and quinoa.

Meanwhile, combine sauce ingredients in a blender and puree until smooth, adding water to reach desired consistency. Place some of the sauce on the base of a casserole dish.

 Divide filling between the tortillas and roll them, placing seam sides down in the casserole dish. Top with the remaining sauce and sprinkle with cheese. 

Bake, covered until heated thoroughly and then broil uncovered until cheese is melted. Allow to sit for 5 minutes before serving with avocado, sour cream, and a little more cilantro.

Tomatillo and Poblano White Bean Stew

 Ingredients:

1 onion, chopped
1 jalapeno, minced
1 poblano pepper, chopped
1 cup tomatillos, chopped
1 teaspoon cumin
1/2 teaspoon mexican seasoning
1/2 teaspoon mexican oregano
1-1/2 cup beans
zest and juice of 1 lime
cilantro
salt, to taste

Cook onion, jalapeno, and poblano pepper in some oil and transfer to a blender or food processor with the tomatillos. Pulse a few times until chunky and return to pan. Add seasonings and cook until liquid is reduced. 
Add the beans and half the cilantro and cook until beans are tender. Remove from heat and stir in lime, cilantro, and salt.
Serve with rice or tortillas.

Poblano Avocado Burritos

 Ingredients:

1 tablespoon coconut oil
1 medium potato, cut into 1 cm dice
1 onion, chopped
1 chipotle in adobo, chopped
1 clove garlic, minced
salt, to taste
2 poblano peppers, diced
1-1/2 cups black beans
chicken pieces (optional)
1 large avocado, smashed
1 cup tomato salsa
a handful of cilantro
shredded mexican style cheese
tortillas

Toss oil, potato, and some salt. Bake at 400 F until golden and set aside.

Cook onion in the oil and add the chipotle and garlic. Season with salt and add the poblano. When poblanos are tender, add the beans and chicken. 

Arrange cheese on the tortillas on a warm pan to allow the cheese to melt and layer with bean mixture, avocado, salsa, and cilantro. Fold the burrito and place seam side down and continue to toast until golden.

Stuffed Poblanos

Ingredients:

1 can fire roasted tomatoes
1 jalapeno, chopped
3 cloves garlic
1 large onion
salt and pepper, to taste
1-1/2 cup black beans
1/2 cup cornmeal
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
4 poblano peppers, ribbed and seeds removed, cut in half lengthwise

In a blender, combine tomatoes, half the jalapeno, 2 cloves of garlic, half the onion, salt, and pepper. Puree until smooth. Pour into the baking dish.

Chop the remaining onion and mince the garlic and toss in a bowl with black beans, cornmeal, cumin, chili powder, and cheddar cheese. Add water until mixture is smooth.

Fill poblano halves with the bean mixture and place in pan over the sauce. Sprinkle with pepper jack.

Cover with foil and allow to bake at 425 for 45 minutes then remove foil and cook 10 minutes longer until cheese is slightly browned.