Seed Oil Free Classic Paneer Enchiladas
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Learn more →Ingredients
4 servings
For the enchilada sauce
- 2 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium chicken broth
- ½ tsp salt
For the filling
- 2 tbsp vegetable oilChef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
- 14 oz paneer, cut into ½-inch cubes
- 1 medium yellow onion, finely diced
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 2 cups monterey jack cheese, shredded
For serving
- ¼ cup sour cream (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Roast the poblano peppers directly over a gas burner or under the broiler, turning with tongs, until the skin is charred and blistered on all sides, about 8–10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds and stems, and dice the flesh.
- 2
Make the enchilada sauce: heat 2 tbsp vegetable oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Stir in the chili powder, cumin, and smoked paprika and cook for 30 seconds until the spices are fragrant and deepen slightly in color. Pour in the tomato sauce and chicken broth, add the salt, and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 10 minutes. Remove from heat.
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