Roasted poblano and black bean enchiladas from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 30) by America's Test Kitchen Editors

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Notes about this recipe

  • lehenderson on September 28, 2020

    I made the recipe exactly as directed. It was a great, quick, weeknight recipe that I will definitely add to my monthly rotation. Maybe next time I'll add shredded chicken. I also made the Mexican style rice from the book to go with it.

  • christineakiyoshi on April 23, 2019

    Roasted my own tomatillos when I couldn't find canned--2 pounds at 400 degrees for 20 minutes. I omitted the heavy cream and made vegan Monterey Jack Melt cheese from the book Cook & Let Live.

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