Roasted Poblano, Black Bean, and Zucchini Enchiladas

Total time: 2 to 3 hours (I honestly don’t remember…)

Source: The Complete Vegetarian Cookbook

Servings: 6

I don’t remember the process of this one very well both because it was almost a week ago and because I immediately moved on to make the dinner for the next night (We got leftovers for lunch today and it was delicious, but I’m not going to do a post for it because I didn’t actually finish cooking it.). The sauce was good, though not as good as sauces I’ve made with fresh instead of canned tomatillos. The filling had great flavor and most people loved it; I thought it was good but don’t care for the texture of poblanos and bell peppers. The filling was more than enough for 16 tortillas instead of 12, so I used a slightly larger baking pan and extra tortillas.


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