Vegan Chiles Rellenos
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesveganglutenFreedairyFree
Nutrition (per serving)
910Calories
95 gProtein
60 gCarbs
30 gFat
8 gSugar
1000 mgSalt
Ingredients
- 4 roasted poblano peppers
- 1 cup black beans
- 1/2 cup diced onion
- 1 cup diced tomatoes
- 1/2 cup vegan cheese shreds
- 1 tbsp olive oil
- to taste salt
- to taste pepper
Method
- Preheat oven to 400°F (200°C).
- Cut a slit down one side of each poblano pepper and carefully remove the seeds and membranes.
- In a large bowl, combine black beans, diced onion, and diced tomatoes, and stir gently to combine.
- Stuff each pepper with the bean mixture, and top with vegan cheese shreds.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
- Season with salt and pepper to taste, then cover with foil and bake for 20–25 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with your choice of toppings such as diced avocado, sour cream, or salsa.
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