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Ingredients

• 2 pounds mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced
• 8 ounces fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped (1 cup), or 1 can (7 oz.) diced green chilies
• 1 onion (8 oz.), peeled and finely chopped
• 1 teaspoon cumin seeds
• 1 1/2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 to 1 1/2 cups sour cream or Mexican crema
• 1 can (15 oz.) black beans, rinsed and drained
• 1 1/2 cups green salsa (salsa verde, refrigerated or canned; about 14 oz.)
• 1 can (10 oz.) red enchilada sauce
• 12 corn tortillas (6 1/2 to 7 in. wide)
• 1 1/2 cups shredded mild cheddar cheese (6 oz.)
• 1/2 cup diced cucumber (optional)
• 1/2 cup coarsely chopped fresh cilantro (see notes)
• Vinegared red onions (recipe follows)

Description

Notes: Black Beans Give These Enchiladas Their Name, Since They Darken The Red Chili Sauce. Cooks In The Yucatán Would Add Diced Bananas To The Cucumbers And Cilantro On Top.

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