Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Keyword: Dry Beans, Enchiladas

Servings: servings

Calories: 653kcal

340 g dry black beans
Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. In a small spice bag, add a bay leaf, 1” piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.