Paula Deen's Spinach and Black Bean Enchiladas

4 poblano peppers, halved lengthwise and seeded.
2 (15 oz) cans black beans, drained
1 (16 oz) can pinto beans, drained
1 (14.5 oz) can fire-roasted diced tomatoes, drained
1 (8 oz) package cream cheese, softened
1 C sour cream
1 (6 oz) bag fresh baby spinach
30 (6 inch) corn tortillas, torn into 2-inch pieces
1 (10 oz) can enchilada sauce
1/2 C shredded Oaxaca cheese
2 C shredded Monterey Jack and Colby cheese blend.

Preheat broiler.
Line a rimmed baking sheet with aluminum foil. Place peppers , cut side down, on prepared baking sheet. Broil, 5 inches from heat, for 8 to 10 minutes, or utnil skins are charred. Place hot peppers in a zip-top resealable plastic bag; seal bag. Let stand for 10 minutes. Remove peppers from bag, and peel off charred skin, discarding skin. Finely chop peppers.
In a large bowl, combine peppers, beans, tomatoes, cream cheese, sour cream, and spinach.
Reduce oven temperature to 350 degrees. Lightly grease a 13x9-inch baking dish.
Evenly layer half of corn tortillas over bottom of prepared baking dish. Spread half of pepper mixture evenly over tortillas. Pour half of enchilada sauce evenly over pepper mixture. Sprinkle evenly with half of cheeses.
Repeat layers, beginning with pepper mixture and ending with cheeses. Bake for 35 to 40 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.

Menu: Can serve with Creamy Roasted Pepper soup, red rice, guacamole, pico de gallo, etc.

Paula Deen's Creamy Roasted Pepper Soup

4 large red bell peppers, halved lenghtwise and seeded
4 large yellow bell peppers, halved lengthwise and seeded
1/4 C butter
1 onion, chopped
4 cloves garlic, minced
1 (32 oz) box chicken broth
1 (8 oz) can tomato sauce
2 C heavy whipping cream
2 T minced fresh cilantro
1 T fresh lime juice
1 t ground black pepper
1/4 t salt
Garnish: fresh cilantro

(Note from Megan: I used orange instead of red bell peppers when I made this and it was excellent!)

Preheat Broiler:
Line a rimmed baking sheet with aluminum foil. Place peppers, cut side down, on prepared baking sheet. Broil, 5 inches from heat, for 8 to 10 minutes, or until skins are charred. Place hot peppers in a zip-top resealable plastic bag; seal bag. Let stand for 10 minutes. Remove peppers from bag, and peel off charred skin, discarding skin. Coarsely chop peppers.
In a large Dutch oven, melt butter over medium heat. Add onion and garlic, and cook for 6 to 8 minutes, or utnil tender. Add chopped peppers, broth, and tomato sauce. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes. Remove from heat; let cool for 10 minutes.
In the container of an electric blender, puree mixture, in batches if necessary, until smooth. Return mixture to Dutch oven.
Stir in cream, cilantro, juice, pepper and salt. Return mixture to a simmer. Simmer for 10 minutes. Garnish with fresh cilantro, if desired. Serve immediately.

Menu: Serve with Spinach and Black Bean Enchiladas