Ahh, isn’t this time of year just fabulous? Spring has sprung, we just celebrated Earth Day, and next week is another excellent cause for celebration – Cinco de Mayo! As if I needed another reason to enjoy guacamole, margaritas and a multitude of Mexican food, this is certainly as good an occasion as any.
Poblanos and black beans are two of the winningest ingredients for me. When I see them on a restaurant menu, I pretty much have to order them, and when I see them in a recipe, there is a great chance I’ll be making it ASAP. This dish not only highlights both black beans and poblanos, but also has the added benefit of being a seriously crave-worthy meatless main dish. These are hearty, filling and the flavor and texture are phenomenal. This dish is definitely in the top tier of enchiladas I have made, and we’ll be making them often. I hope you try them because I think you will love them as much as we do!