Roasted Poblano and Black Bean Enchiladas

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1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved

4 poblano chiles, halved, stemmed, and seeded

1 teaspoon plus ¼ cup vegetable oil

2 onions, chopped fine

1 cup fresh cilantro leaves

⅓ cup vegetable broth

¼ cup heavy cream

4 garlic cloves, minced

1 tablespoon lime juice

1 teaspoon sugar

Salt and pepper

1 teaspoon chili powder

½ teaspoon ground coriander

½ teaspoon ground cumin

1 (15-ounce) can black beans, rinsed, half of beans mashed smooth

8 ounces Monterey Jack cheese, shredded (2 cups)

12 (6-inch) corn tortillas

note: BEFORE YOU BEGIN

Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges.

Directions at americastestkitchen.com

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