A pantry can turns into this delicious #meatfree meal. Black-eyed peas, poblanos and portobellos (P3) combine to make these tasty Pea, Poblano, and Portobello Enchiladas that are so hearty you will not miss the meat.
I had these cans of black-eyed peas in the pantry and had so many ideas for what I was going to make with them. I initially was going to make a black-eyed pea burger for a #MeatlessMonday. Yeah. That didn’t happen. Then I was going to make Texas Caviar. Well, that sort of happened. In salad form. With ham.
But that was only one can. I had two. And with the impending doom I mean move, some pantry cooking needed to occur. Because, honestly, who wants to schlep all that pantry food down one flight, then up one flight along with the 26 cubic feet of OTHER boxes and furniture? I know *I* don’t! Thank goodness for moving companies! Seriously.
But, what in the world can one make with one can of black-eyed peas? More Texas Caviar? Nah. Soup? Don’t think so. Then I thought, “Well, I make black bean enchiladas. Why can’t I make them with black-eyed peas?” Well, you can! Imagine that!
Of course, you guessed it, off I want to Pinterest to see what I could pin up. Get it? Pin up instead of dig up? Fine. It wasn’t that funny.
I did some searching, which led to a tangent on enchiladas, and I came across a Portobello recipe. Then I came across a poblano recipe. Then I hit me like a V-8! P3 enchiladas! Pea, Portobello and Poblano!! Some rice, some cheese, and chiles and it’s dinner on the table! Tasty dinner on the table at that!
The peas, the Portobellos and the poblanos all combine to make a deliciously tasty filling. The green chiles and the green chile sauce mixed with sour cream add a bit of punch to the mix. And the cheese? Well, cheese makes everything better doesn’t it?
Not to mention that this is a pretty low fat and very healthy meal, if I do say so myself. And pretty darn tasty, to boot! The hubs didn’t have any problems eating his serving of these P3 enchiladas. Don’t shy away from the fat free cheese, either. The trick to fat free cheese is to lightly spritz it with some cooking spray for it to melt like regular cheese. I know it seems a bit counterproductive, but trust me when I say it will make a world of difference in that melty, gooey cheese texture you’re looking for.
Enchiladas and tacos – they just don’t have great stage presence during a photo shoot. Of course, it doesn’t help that the rest of the Tex-Mex rice I whipped up to go with the enchiladas was spooned over the top when making my lunch. Sometimes, the thought process is a bit clouded by
scotch exhaustion from work. If I’m thinking straight, I separate out the elements so I can plate it for lunch, which is when I usually photograph my food lately.
However, now that we’ve moved, that may change. Yes! The move DID take place, thank you for asking. And what was the first thing I cooked in my new gourmet kitchen? Subs for lunch. BUT we did make some killer tuna casserole for dinner that night and a crap soup on Monday. So, there’s that.
- 2 whole poblano peppers
- 2 whole portobello caps
- 1 cup cooked brown rice
- 14 ounces black-eyed peas rinsed and drained
- 1/2 cup diced, red onion
- 2 cups fat free cheddar cheese
- 14 ounces green enchilada sauce
- 2 ounces fat free cream cheese
- 2 tablespoon taco seasoning divided
- 1 tablespoon chipotle peppers in adobo, chopped
- 8 whole fat free flour tortillas
- 2 cups cooked, brown rice
- 1/2 cup tomato soup
- 1/2 cup frozen peas and carrots thawed
- 1/2 cup frozen corn thawed
- Preheat broiler.
- Place the poblanos and the portobellos on a baking sheet lined with aluminum foil. Broil until the poblanos blister. Turn the peppers and mushrooms over and broil until the other side is blistered and blackened. Remove from the broiler and place the peppers in a zip top plastic bag. Once the peppers are cool enough to handle, carefully peel them.
- Coarsely chop the peppers and mushrooms and place in a mixing bowl with the peas, 2 cups of rice, 1/2 cup cheddar cheese, red onion, 1 tablespoon of taco seasoning, and the chipotle peppers. Set aside.
- Combine 1/2 cup of the enchilada sauce with the cream cheese with a whisk until combined. Add to the rice mixture and stir well. Spread 1/2 cup of the enchilada sauce in the bottom of a 9 by 13 casserole dish coated with cooking spray.
- Place 1/4 cup of the mixture down the center of a tortilla. Roll the tortilla up and place, seam side down, in the casserole dish. Repeat with remaining tortillas and pea mixture.
- Pour the remaining enchilada sauce over the enchiladas. Cover and bake at 350 for 20 to 25 minutes. Remove cover, top with remaining cheese, lightly spray with cooking spray, and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly. Remove from heat and cool slightly while you prepare the rice.
- Combine the remaining rice with the remaining taco seasoning and the tomato soup. Stir well to combine. Fold in the peas, carrots, and corn and serve with the enchiladas.