Black Bean Chile Rellenos
Black Bean Chile Rellenos make a memorable Meatless Monday meal. They are loaded with flavor and very satisfying.
Servings: 4 people
Calories: 413kcal
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
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