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Home » Recipes » Vegetarian » Black Bean Chile Rellenos

Black Bean Chile Rellenos

Last Updated December 16, 2021. Originally Posted December 16, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Black Bean Chile Rellenos make a memorable Meatless Monday meal. They are loaded with flavor and very satisfying.
Jump to Recipe Print Recipe
Black Bean Chile Rellenos cut in half exposing the filling.

Disclosure: This is a sponsored post in partnership with S&W Beans.

A black bean chile relleno drizzled with crema mexicana served on a white plate.

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! 

Ingredients

A picture of the ingredients for Black Bean Chile Rellenos.

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

A picture of two poblano peppers roasting on a grill pan.
  • 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. 

A collage showing how to roast and peel poblano peppers.
  • 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:

Pork Chile Rellenos

Shrimp Chile Rellenos

Chiles en Nogada

How to Make the Black Bean Filling

A collage showing how to make the filling for black bean chile rellenos.
  • 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!

A hand holding a can of S&W Black Beans.

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

A collage showing how to add the filling to the poblano peppers.
  • 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. 

Black Bean Chile Rellenos cut in half exposing the filling.

Sides

Arroz Mexicano

Corn Tortillas 

Chipotle Salsa

Cactus Salad

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 cut in half exposing the filling.

Black Bean Chile Rellenos

Black Bean Chile Rellenos make a memorable Meatless Monday meal. They are loaded with flavor and very satisfying.
5 from 4 votes
Print Pin Rate
Course: Lunch or Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 413kcal
Author: Maggie Unzueta

Ingredients

  • 2 tbsp olive oil (to roast poblano peppers)
  • 4 poblano peppers
  • 1 tbsp olive oil (to make filling)
  • 1/4 onion diced
  • 2 small Roma tomatoes diced
  • 1 jalapeno finely diced
  • 1 garlic clove finely diced
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)
  • 1 can black beans drained
  • 1/2 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

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. 

Nutrition

Calories: 413kcal | Carbohydrates: 25g | Protein: 19g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 1094mg | Potassium: 529mg | Fiber: 8g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 105mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Mexican, Recipes, Vegetarian

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Jessica

    December 21, 2021 at 11:37 am

    5 stars
    These were fantastic!

    Reply
    • Maggie Unzueta

      December 21, 2021 at 12:55 pm

      So glad you enjoyed this recipe!

      Reply
  2. Ramona

    December 21, 2021 at 12:37 pm

    5 stars
    Delicious recipe indeed. I’ll make it again and again. Soo good! Thanks for sharing xx

    Reply
    • Maggie Unzueta

      December 21, 2021 at 12:55 pm

      Yay! I love hearing people say they enjoyed my recipe. Thank you for making it.

      Reply
  3. Swathi

    December 21, 2021 at 1:34 pm

    5 stars
    Chile rellenos looks delicious my kind of meal.

    Reply
    • Maggie Unzueta

      December 22, 2021 at 2:40 pm

      Mine too. Hope you get a chance to try this recipe! It’s a keeper. 😉

      Reply
  4. Michele Peterson

    December 21, 2021 at 2:46 pm

    5 stars
    Loved these…easy to make and delish!

    Reply
    • Maggie Unzueta

      December 22, 2021 at 2:41 pm

      Easy and delicious, best combination ever!

      Reply

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