NUTRITION

SERVINGS

INGREDIENTS

1 whole Poblano pepper

0.25 cup Frozen corn

0.25 cup Canned black beans

1 cup Plain Greek yogurt

0.25 oz Sharp cheddar cheese

1 medium Corn tortillas

0.25 cup Red enchilada sauce

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking dish with parchment paper.

• 2

  Place the poblano pepper under a broiler for 5-7 minutes, turning occasionally, until the skin is blistered and charred. Place it in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and dice.

• 3

  In a mixing bowl, combine the diced poblano, frozen corn, rinsed black beans, 0.25 cup of the Greek yogurt, cumin, garlic powder, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.

• 5

  Spread 2 tablespoons of enchilada sauce on the bottom of the baking dish.

• 6

  Divide the bean and corn mixture evenly between the two tortillas, roll them tightly, and place them seam-side down in the dish.

• 7

  Pour the remaining enchilada sauce over the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.

• 9

  Whisk the remaining 0.5 cup of Greek yogurt with a splash of water to create a crema consistency.

• 10

  Drizzle the Greek yogurt crema over the hot enchiladas and garnish with fresh chopped cilantro before serving.