Recipe by Sara Forte
Start to Finish: 45 minutes
4 poblano chiles
1 cup coarsely chopped red onion, plus thinly sliced red onion for garnish
4 cloves garlic
1 tbsp. olive oil
1 cup fresh cilantro leaves
1 cup vegetable stock
3/4 cup heavy cream
1 can (about 15 oz.) pinto beans, rinsed
1 cup cooked brown rice
2 tsp. ground cumin
1 1/2 cups shredded Mexican cheese blend
8 corn tortillas, warmed
1 lime, quartered
1. Preheat the oven to 400°. On a baking sheet, toss the chiles, chopped onion, garlic, and oil; season with salt and pepper. Roast, turning once, until the chiles are just browned, 15 to 18 minutes. Let cool. Using paper towels, wipe the skins off the chiles. Stem, seed, and roughly chop the chiles.
2. In a blender, puree half the roasted vegetables, half the cilantro, the stock, and cream into a sauce. In a 7-by-11-inch baking dish, spread 1/2 cup of the sauce into an even layer.
3. In a bowl, toss the remaining roasted vegetables, the beans, rice, cumin, and half the cheese for the filling. Spoon about 1/4 cup of the filling down the center of each tortilla. Roll up the enchiladas and transfer to the baking dish, seam-side down. Top with the remaining sauce. Sprinkle with the remaining cheese. Bake until the cheese is browned in spots, about 15 minutes.
4. Garnish the enchiladas with the sliced onion and the remaining cilantro. Serve with the lime wedges.