Roasted Poblano and Corn Enchiladas with Lime Crema

Preheat oven to 425°F (220°C). Place the 3 poblano peppers on a baking sheet and roast for 15 minutes, turning once halfway through, until skin is blistered and charred.

While peppers roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3 minutes until softened.

Add 3 minced garlic cloves and 2 cups of corn kernels to the skillet. Cook for 5 minutes until corn begins to brown slightly.

Drain and rinse 1 can of black beans, then add to the skillet along with 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook for 2 minutes. Remove from heat.

Remove poblanos from oven and reduce temperature to 375°F (190°C). Place peppers in a paper bag or bowl covered with plastic wrap for 5 minutes to steam.

Carefully peel the charred skin from the poblanos, remove seeds, and slice into strips. Add to the corn mixture and stir to combine.

Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.

Warm the 8 corn tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or by briefly heating each one in a dry skillet.

Fill each tortilla with about 1/3 cup of the poblano-corn mixture and 2 tablespoons of cheese. Roll up and place seam-side down in the baking dish.

Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

Bake for 20 minutes until the cheese is melted and sauce is bubbling.

While enchiladas bake, make the lime crema by mixing 1 cup of sour cream with the zest and juice of 1 lime. Season with a pinch of salt.

Serve enchiladas hot, topped with lime crema, chopped cilantro, and lime wedges from the remaining lime.