Tortilla-less Poblano Enchiladas

IMG_3056I love poblanos. I love enchiladas. I love this recipe!

If you are not dealing with any allergies to corn, add 1/2- 1 cup of masa to give the filling a tamale type texture, yum!!!!

Enjoy 🙂

Tortilla-less Poblano Enchiladas
Cook time
Total time
Serves: 6
  • Sauce
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon oregano
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • Enchiladas
  • 2 Tbsp olive oil
  • 6 oz mushrooms sliced
  • 1 cup corn
  • 1 bag (6 oz) spinach
  • 1 can (15 oz) refried beans
  • 6-8 poblano peppers
  1. Pre heat oven to 375.
  2. Meanwhile, make sauce by placing 2 Tbsp olive oil into a saucepan. Add onions and cook until browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds. Add in the tomato sauce and vegetable broth and mix well. Bring to a simmer and cook for about 8-10 minutes.
  3. While sauce is simmering, heat 2 Tbsp olive oil on a a saute pan. Add mushrooms and corn and cook for a few minutes or until mushrooms become tender. Add spinach and cook until spinach is wilted. Turn off heat, add refried beans and mix well. Set aside.
  4. Carve out the tops of the poblano peppers so that you can remove the stems and seeds, leaving a hole at the top.
  5. Once peppers are carved open, sauce is done and spinach mixture is cooked through, spoon half of the enchilada sauce in a baking dish. Use a spoon to fill the peppers with the spinach mixture, making sure to fill them completely. Pour half the enchilada sauce in the bottom of the pan. Line the peppers over the sauce and then top with remaining enchilada sauce.
  6. Bake covered for 35 minutes, remove top and cook 5 more minutes.
  7. Garnish with fresh cilantro.


Enchilada sauce modified from Kitchen Meets Girl

Recipe is shown topped with Vegan Parmesan Cheese

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