Smoky Beef and Pinto Bean Enchiladas with Charred Corn and Poblano Salsa

Prepare the salsa elements: Heat a dry cast-iron skillet over high heat. Place 1 whole poblano pepper and 2 shucked ears of sweet corn directly in the hot skillet. Char, turning occasionally, until the poblano skin is blistered and blackened (about 8-10 minutes) and the corn kernels are deeply browned and charred (about 6-8 minutes). Remove them to a bowl, and cover the poblano with plastic wrap to steam for 5 minutes.

Assemble the salsa: Once cooled, peel the charred skin off the poblano, remove the stem and seeds, and finely dice. Cut the charred corn kernels off the cob. In a medium bowl, combine the diced poblano, corn kernels, 1/2 cup of finely diced red onion, 1/4 cup of chopped fresh cilantro, the juice of 1 lime, and 1/2 tsp of salt. Toss well and set aside.

Make the enchilada sauce: In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Add 3 tbsp of tomato paste, 2 tbsp of chili powder, 1 tbsp of ground cumin, and 1 tbsp of smoked paprika. Toast the mixture for 1-2 minutes until highly fragrant and slightly darkened. Whisk in 2 cups of beef broth, bringing to a simmer. Cook for 8-10 minutes until thickened slightly, then stir in 1/2 tsp of salt.

Cook the filling: In a large skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add 1 lb of ground beef, 1 cup of finely diced yellow onion, and 4 minced garlic cloves. Cook, breaking up the beef with a wooden spoon, for 6-8 minutes until the beef is fully browned and the onions are soft. Drain any excess fat from the skillet.

Finish the filling: Stir 1 can of drained and rinsed pinto beans and 1/2 cup of the prepared enchilada sauce into the beef mixture. Simmer over medium-low heat for 5 minutes to combine flavors. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Assemble the enchiladas: Preheat your oven to 375 degrees F (190 degrees C). Shred the 8 oz block of Monterey Jack cheese. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish. Warm 9 corn tortillas in the microwave for 30 seconds to make them pliable. Dip each tortilla lightly in the remaining sauce, fill with 1/3 cup of the beef and bean mixture, and sprinkle with a tablespoon of shredded cheese. Roll tightly and place seam-side down in the baking dish.

Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded Monterey Jack cheese. Bake uncovered for 20 minutes until the cheese is melted, bubbling, and golden brown at the edges.

Serve: Let the enchiladas cool for 5 minutes. Garnish with a handful of fresh cilantro leaves and serve hot with the charred corn and poblano salsa spooned generously over the top, accompanied by lime wedges from the remaining lime.