Description
This Baked Chili Rellenos Recipe is a delicious and healthy twist on a classic, perfect for any occasion.
Ingredients
Scale
- 4–6 pieces Poblano peppers (Extra-large)
- 14 ounces Black beans (Drained and rinsed)
- 6 ounces Grated cheese (Monterey jack, cheddar, or Mexican queso fresco or 1 cup of vegan Herbed Tofu Ricotta)
- 2 teaspoons Cumin
- 1 teaspoon Coriander
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/4 cup Fresh cilantro (Plus more for garnish)
- 6 medium Tomatoes (Halved)
- 6 cloves Garlic cloves (Whole)
- 1 large Onion (Sliced into wedges)
- 2 small Jalapeños (Halved)
- 2 tablespoons Olive oil (For roasting)
- 1/4–1/2 cup Water or broth (To adjust sauce consistency)
- 1 tablespoon Tomato paste (Optional)
Instructions
- Preheat the oven to 450°F.
- Arrange the sliced tomatoes, onion wedges, and whole garlic cloves on a sheet pan. Place the whole poblano peppers on a second sheet pan. Drizzle with olive oil, seasoning with salt and pepper, and roast for 10-15 minutes.
- Continue roasting the tomatoes and onions for an additional 15-20 minutes until the tomatoes are caramelized, and the onions are tender.
- Mix the black beans with your choice of cheese or vegan ricotta in a medium bowl. Add salt and pepper to taste.
- Blend the remaining roasted ingredients (onions, tomatoes, garlic, jalapeño) in a blender until smooth.
- Prepare the poblanos by carefully cutting a slit from the stem to the tip, removing the seeds under cold running water.
- Grease a 9×13 inch baking dish with some ranchero sauce, then place the peppers inside, slit side up. Spoon the black bean filling into each pepper and pour the remaining sauce on top.
- Cover the dish with foil and bake at 425°F for 20-25 minutes. Uncover and bake for an additional 5 minutes.
- Garnish with cilantro leaves and toasted pumpkin seeds.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: Baked Chili Rellenos, Vegetarian, Mexican, Main Dish