Baked Chile Rellenos

Name: Baked Chile Rellenos
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 4-6 extra-large poblano peppers, leave whole with stems on. (see notes); 6 ripe, medium tomatoes, (roma, or vine-ripened) halved; 6 fat garlic cloves- whole; one large onion, sliced into ½ inch wedges or slices; 2 small jalapeños- halved lengthwise; 2 tablespoons olive oil; 14-ounce can black beans, drained and rinsed -seasoned (see notes -Cuban Style are nice); 6 ounces grated Monterey jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta ); 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1 tablespoon tomato paste (optional, but good); ¼ cup fresh cilantro plus more for garnish; 1/4-1/2 cup water or broth ( to the desired consistency)

Instructions

Prep:20minCook:1h

A healthy, lightened-up version of Chile Relleno made by roasting (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.

Updated at: Wed, 02 Oct 2024 01:19:58 GMT