- Tree Nut-Free
A healthy take on a Puebla favorite, this chile rellenos is baked, not fried, and filled with protein-rich black beans and pepper jack cheese. The roasted ranchero sauce far exceeds any store-bought version in flavor and nutrition. Enjoy with a side of chips and guacamole!
- 4 large poblano peppers
- 6 medium tomatoes, halved
- 6 garlic cloves
- 1 large onion, quartered
- 1 jalapeno, halved
- 1 ear fresh corn
- 2 tbsp avocado oil
- 14 oz can low-sodium black beans, drained
- 1 cup grated pepper jack cheese
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 cup water
- Optional Garnish: Cilantro, Sliced radish, Green onions
- Preheat oven to 425°F. Arrange peppers, tomatoes, garlic, and onion on baking sheet. Drizzle with oil and salt. Cook uncovered 15 minutes. Add corn and cook additional 15 minutes or until onions are soft.
- In medium bowl, mix beans with cheese. Add 1/3 chopped onions and sliced corn.
- To make ranchero sauce, in blender, combine remaining roasted tomatoes, garlic, onion, jalapeno, along with the spices and water. Blend until smooth .
- Prepare the poblano peppers by cutting slit from stem down. Gently remove seeds by running under cool water.
- Pour half of the ranchero sauce on the bottom of an oven-safe skillet. Place peppers in skillet and spoon filling into them. Pour remaining sauce on top, cover with foil and bake at 425°F for 20-25 minutes.