The transition from summer to fall is never an easy one for me when it comes to meal planning. Sure, fall gives me the urge to bake all the things, but that doesn’t really translate into figuring out what to cook for dinner.
Mexican food is my favorite anytime of year, so it’s often my go-to when I’m feeling uninspired or simply can’t decide what to cook. These enchiladas include two of my favorite ingredients, black beans and poblano peppers, and they are hands down the best enchiladas I’ve made. They are a great meatless entree, hearty and full of flavor. Clara loves black beans, so these were an especially big hit with her.
The enchiladas are topped with a tangy and bright tomatillo sauce and sprinkled with cheese before baking. Where some enchiladas feel heavy and weighed down by too much sauce and/or cheese, these enchiladas are filling without being heavy. Always a good thing when you’ve got your favorite guacamole to eat, too.