Black Bean Roasted Poblano Enchiladas

INGREDIENTS

poblano chiles

2 13 ounce cans

tomatillos, drained

onions, finely chopped, divided

1 cup

fresh cilantro leaves, divided

1/3 cup

vegetable broth

1/4 cup

heavy cream

2 tbsp

olive oil, divided

5 cloves

garlic, divided

1 tbsp

freshly squeezed lime juice

1 tsp

sugar

1 tsp

kosher salt, plus more as needed

Freshly ground black pepper

1 1/2 cups

cooked black beans (1 15-oz. can), rinsed

1 tsp

chili powder

1/2 tsp

ground coriander

1/2 tsp

ground cumin

8 oz

Monterey jack cheese, shredded and divided

(7 to 8-inch) flour tortillas