Roasted Chiles Rellenos with Black beans

Ingredients

• Poblano Pepper

  hot - Freshdirect

  400g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Garlic

  Raw

  6 cloves, minced or 18g

• Onions

  Sweet, raw

  50g

• Jalapenos

  Jalapeno, canned, solids and liquids

  200g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Black beans

  Mature seeds, raw

  397g

• Monterey cheese

  Includes Pepper Jack

  6 oz or 170g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Chili powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 tsp or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  25g

Directions

1. READ DIRECTIONS ALL THE WAY THROUGH
2. Preheat oven to 45oF
3. Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to sheet pan, along with the whole garlic cloves, halved jalapenos and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.
4. Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
5. When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
6. Add 1/3 of the onions, chopping them up, and add into the filling mixture and stir.
7. Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeno, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
8. Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled. In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
9. Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
10. Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.
11. Recipe by: Sylvia Fountaine (source: https://www.feastingathome.com/roasted-chile-rellenos-with-black-beans/)