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.