Turns out, this incredible dip isn’t just for chips! These COWBOY CAVIAR ENCHILADAS with POBLANO CREAM SAUCE are a match made in heaven. Well, actually anything with this sauce would be delicious but this combo is what we’re focusing on today! Hope you like it!
What is Cowboy Caviar?
I’m assuming anyone who’s ever tried cowboy caviar LOVES IT! Cowboy caviar, also known as Texas caviar, is a chunky salsa that’s loaded with beans and fresh veggies and then tossed in a zesty lime or Italian vinaigrette. It’s usually served with tortilla chips for dipping. Some people even eat cowboy caviar straight out of the bowl like it’s a salad or something!!
How to Make Cowboy Caviar
SUPER simple!
- Chop your veggies – onions, peppers, jalapeños, and cilantro
- Open your beans – drain & rinse under cold water
- Add the frozen corn
- Mix vinaigrette together
- Pour vinaigrette over veggies
- Stir!
How to Make Roasted Poblano Cream Sauce
This roasted poblano cream sauce will make your house smell amazing! Start by slicing the poblanos and removing the seeds. Add them to a baking pan and throw on some garlic cloves. No need to remove the skin as they’ll come out easily after roasting. Add sliced onion to the pan and drizzle everything with some olive oil. Transfer to the oven and bake for 30 minutes at 375°F.
While the veggies are roasting, start your cream sauce. Melt butter in a pan and slowly whisk in the flour to make a thick paste. Now, stir in the milk/broth mixture and seasonings while continuing to whisk together. Keep stirring over medium heat for about 8-10 minutes, or until your sauce has thickened.
Add the roasted veggies and the cream sauce to a blender or food processor, along with a handful of spinach, and pulse or blend until mostly smooth.
Inspiration for this recipe came from the one and only Pinch of Yum who are actually showing me the way when it comes to photography and blogging. I have A LOT to learn and am definitely having fun along the way. Here’s their CREAMY SPINACH AND ROASTED POBLANO SAUCE recipe.
Cowboy Caviar Enchiladas with Poblano Cream Sauce – Putting It All Together!
This recipe made 8 – 8″ flour tortillas and 8 corn tortillas for a total of 16 enchiladas – and I still had a little salsa left for my chip dipping obsession.
To assemble, start with ½ cup of the poblano sauce on the bottom of a casserole dish. Then, add about ⅓ cup of the caviar to each flour tortilla. Roll them up and place seam side down on top of the sauce. Repeat for the remaining tortillas. Top with 1 ½ – 2 cups of poblano sauce and spread evenly.
For the corn tortillas, start with ½ cup of the poblano sauce on the bottom of a different casserole dish. Add about ¼ cup of the caviar to each tortilla since they’re a bit smaller. Repeat for the remaining tortillas. Top with remaining poblano sauce. I added about 1 cup of vegan cheese to the corn enchiladas which is optional but you really don’t need it – it’s THAT GOOD!
Transfer to 325°F oven and bake for about 20 minutes or until hot and bubbly!
Toppings!!!
I was sure to use tomato and avocado as a topper since those are typically found in most cowboy caviars. I also used jalapeños, cilantro, and red onions. You could add some vegan sour cream or guacamole, if you’d like. Maybe some of your favorite hot sauce, too!
Food is Memories…
Quick story on cowboy caviar. I first had this when one of our friends made it and brought it to our ‘First Annual Friends Weekend Cabin Getaway’ which is now called ‘WooWoo Weekend’ (long story). I instantly fell in love with this stuff and still remember texting Deb (which is one of my favorite people of all time AND she recently became a mommy) afterwards requesting the recipe. Funny how food can be tied to a memory!
When it Comes to Tortillas for the Enchiladas: Team Flour or Team Corn?
I’m not sure about you but I’m definitely TEAM CORN TORTILLAS – ALL THE WAY! They just taste so much more authentic. I like to make both when entertaining so people can choose or maybe grab a combination of both. If you go with corn, just know you’ll be able to make more since they’re considerably smaller than the flour tortillas shown in the pictures.
Go TEAM CORN! Just kidding, I like you flour tortilla people, too:)
For more enchilada recipes, try these CREAMY VEGAN SEAFOOD ENCHILADAS or maybe this VEGAN ENCHILADA LASAGNA
Cowboy Caviar Enchiladas with Poblano Cream Sauce
Ingredients
Cowboy Caviar
- 1 15 oz can Black Beans Drained and rinsed
- 1 Cup Black Eyed Peas I used frozen
- 1½ Cups Corn I used frozen
- ½ Cup Red or Green Pepper Diced
- ½ Cup Red Onion Diced
- ⅓ Cup Cilantro Stems removed and leaves chopped
- 2 Jalapeños Diced
- Juice from 1 lime
- 2 tablespoon Red Wine Vinegar
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
Roasted Poblano Cream Sauce
- 2 Poblano Peppers Cut into strips
- 4 Garlic Cloves
- 1 White Onion Coarsely chopped
- 1 tablespoon Olive Oil
- 4 tablespoon Vegan Butter
- 4 tablespoon Flour
- 1½ Cups Plant-Based Milk I used plain oat
- 1½ Cups Vegan Chicken Stock Vegetable Stock will work, too
- 1 teaspoon Salt
- ½ teaspoon Cumin
- 1 Cup Spinach
Enchiladas
- Flour or corn tortillas
- Vegan Shredded Cheese Optional
- Avocado Optional Topping
- Tomato Optional Topping
Instructions
Cowboy Caviar
- Mix all ingredients together and set aside until ready to assemble enchiladas
Roasted Poblano Cream Sauce
- Preheat oven to 375°F
- Place the poblanos, onion, and garlic cloves with skins on (they come out easily after cooked) on a baking sheet. Toss with olive oil and roast for 30 minutes
- While veggies are roasting, start to make your cream sauce. Melt butter in a saucepan and whisk in the flour to form a thick paste. Slowly stir in the milk, broth, and spices while continuing to whisk over medium heat. Continue for 8-10 minutes, or until sauce has thickened
- Once veggies are done roasting, remove garlic skins and discard. Add everything to a blender or food processor along with the creamy sauce and spinach. Blend or pulse until mostly smooth
Enchiladas
- Turn oven down to 325°F
- Pour ½ cup of poblano sauce on bottom of a casserole dish
- For each 8-10" flour tortilla, use about ⅓ cup of the caviar. Roll and place seam side down on top of sauce. Repeat for remaining tortillas
- For each corn tortilla, use about ¼ cup of the caviar. Roll and place seam side down on top of sauce. Repeat for remaining tortillas
- Pour poblano sauce over enchiladas and add vegan cheese, if using. Transfer to oven and bake for 20 minutes, or until hot and bubbly!
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