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Black Bean Chile Rellenos are so yummy and so tasty.
I made this dish, thinking about my abuelita. She was famous for recreating leftovers into magical dishes, and this was one of them.
My spin on it is using canned black beans for easy prep.
Drizzled with crema mexicana for richness and to tame down the heat. I know you’re going to love this recipe!
Table of Contents
Ingredients
Let’s discuss some of these ingredients and possible substitutions.
Crema Mexicana – if you can’t find it, you can also use sour cream or heavy whipping.
Oaxaca Cheese – This is Mexico’s version of string cheese. Any cheese that melts well will do, like Monterey Jack or mozzarella.
Jalapeno – The poblanos will give some spice, but it’s not overwhelming. Omit the jalapeno if you don’t like it too spicy.
How to Roast Poblano Peppers
- Brush oil all over the poblano peppers.
- Also spread oil on a grill pan, or over an open flame.
- Blister the skin on all sides.
Broiler method of roasting poblanos is not recommended. When done in the broiler, the poblanos tend to fall apart and are not ideal for chile rellenos.
They are best for sauces like in Pollo Poblano or Espagueti Verde.
- Cover the roasted poblano peppers with plastic wrap and let rest for 15 minutes.
- Remove the charred skin using a knife or spoon.
- Slice one side, removing the seeds and veins.
We are creating a pocket in the poblano for stuffing. This is the same used in all chile rellenos.
The heat lies inside the poblano peppers. Any seeds and veins need to be removed.
To make the poblanos even less spicy, remove the skin and the seeds inside with water.
Other Chile Relleno Recipes:
How to Make the Black Bean Filling
- Saute onion for 1 minute then add the tomato, jalapeno, and garlic.
- Salt and pepper are to taste. Adjust as needed.
Let this cook for a bit. About 10 minutes to create an extra layer of flavor.
You’ll see the sauce thicken up. That’s exactly what you want!
Once the tomato sauce is thick, add the S&W Black Beans.
S&W Beans have many uses and are perfect for when you’re on a budget.
They make a great addition to your pantry, and this plant-based meal, and are easily available at grocery stores or you can find them on Amazon.
How to Stuff the Poblanos
- Using your best judgment, add a generous amount of the filling.
- Repeat with all the peppers.
- Add cheese.
- Place under the broiler for 7-8 minutes, or until golden brown.
Some peppers are smaller and do not have big cavities to fill.
Distribute the filling evenly and stuff with cheese to make up for any gap.
Be sure to leave enough space for the cheese. Once the cheese is melted, it’s time to eat!
Pro Tips:
Make the bean filling up to 2-3 days before.
Roasted poblanos last in the fridge for up to 5 days.
Chile relleno means “stuffed chile” you can do this with just about any chile – hatch chiles, even green bell peppers and red bell peppers.
Sides
Black Bean Chile Rellenos make a satisfying and delicious vegetarian dinner.
Drizzle with crema mexicana, and they’re ready to enjoy.
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Did you make this recipe? Please rate the recipe below!
Black Bean Chile Rellenos
Ingredients
- 2 tablespoon olive oil (to roast poblano peppers)
- 4 poblano peppers
- 1 tablespoon olive oil (to make filling)
- ¼ onion diced
- 2 small Roma tomatoes diced
- 1 jalapeno finely diced
- 1 garlic clove finely diced
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 can black beans drained
- ½ lb Oaxaca cheese (or Monterrey Jack)
- crema mexicana as desired
Instructions
- Wash the poblano peppers and brush with oil.
- Add oil to a grill pan and roast the poblanos on each side.
- Once the skin has been charred, place them in a baking dish.
- Cover the baking dish with plastic wrap and let steam for 15 minutes.
- In the meantime, heat oil in a large skillet.
- Add the onion and cook for 1 minute.
- Next, add the tomato, jalapeno, garlic, salt and pepper.
- Cook for 10 minutes, or until the mixture is thick.
- Add the drained beans and mix to combine.
- Cook until the beans are heated through. About 2 minutes.
- Let cool slightly.
- Using a knife, remove the charred skin from the poblanos.
- Make a cut in the center of the poblano to create a pocket.
- Remove any seeds or veins from the inside.
- Stuff each poblano with the bean filling.
- Top with the cheese.
- Broil for 7-8 minutes, or until the cheese is brown.
- Drizzle with crema mexicana and enjoy!
Notes
- Make the bean filling up to 2-3 days before.
- Roasted poblanos last in the fridge for up to 5 days.
- Chile relleno means “stuffed chile” you can do this with just about any chile – hatch chiles, even green bell peppers and red bell peppers.
Loved these…easy to make and delish!
Easy and delicious, best combination ever!
Chile rellenos looks delicious my kind of meal.
Mine too. Hope you get a chance to try this recipe! It’s a keeper. 😉
Delicious recipe indeed. I’ll make it again and again. Soo good! Thanks for sharing xx
Yay! I love hearing people say they enjoyed my recipe. Thank you for making it.
These were fantastic!
So glad you enjoyed this recipe!
Looks like a great recipe, making it this weekend.
Thanks for your comment.
I can’t wait to try this Black Bean Chile Rellenos and make an awesome meatless meal! Thanks and Happy holidays!:)
Thank you!
What a great meatless recipe! My kids loved it!
Glad you enjoyed this recipe.