Roasted Chile Rellenos with Black Beans (Vegan!)

These roasted chile rellenos took the center stage of my dinner table. This recipe created the most delicious stuffed poblano peppers surrounded by a beautiful tomato sauce. I really enjoyed the sauce--a great combination of spicy and acidic!

I started by preparing and roasting all of the veggies--whole poblanos, tomatoes, onions, jalapeno, and garlic. I decided to double this recipe so my husband and I could eat it a few times this week. After everything was roasted, I prepared the black bean filling by adding some cumin, chile powder, and vegan cheese to black beans that were rinsed. I cut open the roasted poblanos and de-seeded them. I also prepared the sauce by blending the remaining veggies with spices. I started to layer everything into my baking dish. I started with a thin layer of sauce. I put the peppers in the pan on top of the sauce and filled them with the black bean mixture. Lastly, I topped the filled peppers with the remainder of the sauce and put it in the oven to bake.

I served the peppers with a side of potato wedges and cornbread casserole (I was craving potato wedges, I know they sound random with this.) I thought the cornbread casserole was a great idea! I loved the corn flavor with the Mexican inspired main. I think next time I will serve these with a cilantro lime rice and a side of roasted corn. The poblanos were a great main, but they did need a side dish to serve as a full meal!

Taste: 10/10--loved the flavor!

Notes for next time: I liked the filling, but I would be interested in playing around with it. Maybe mashing some of the beans or adding in some ground tofu.

Original link here!