Cook sausage in skillet with onion, garlic, and bell pepper until meat is done and veggies are just tender [Photo22771]
Drain if needed(I didn't, but my sausage was venison so very little fat was rendered. You don't want the meat mixture dry, but you also don't want it swimming in fat, so you judge, depending on the sausage used)
Place mixture in large glass bowl and let cool about 5 minutes.
Meanwhile, cut stem ends off of poblanos and slice once, legthwise to give yourself a "boat" to hold the filling. [Photo22770]
Add cream cheese, bread crumbs, coriander, cumin seeds and black pepper to meat mixture and mix to combine. (I use my hands for this) [Photo22768]
Add black beans and carefully fold in until just mixed. [Photo22767]
Stuff each pepper with about 2/3-3/4 cup of filling and place in a cast iron or glass baking dish
pour small amount of enchilada sauce over each pepper [Photo22769]
Bake in 350 oven for about 15 minutes. Filling will be firm and peppers will be softening.
Add cotija and continue baking about 5-10 more minutes.
Serve with lime wedges and fresh cilantro.
*you can par boil the peppers, if you'd like, to ensure they are very soft, but we don't like them that way. Cooked the way I have directed should yield a pepper that is "al dente", not tough, but not soft.