---
title: Roasted Chile Rellenos with Black Beans
description: Baked poblano peppers stuffed with black beans and cheese, roasted in rancheros sauce.
source: https://www.feastingathome.com/roasted-chile-rellenos-with-black-beans/
author: Sylvia Fountaine (Feasting At Home)
servings: 4
time required: 60 minutes
course: main
cuisine: Mexican
tags:
  - vegetarian
  - poblano
  - black beans
  - baked
  - gluten-free
  - scaling
---

Preheat the #oven{} to 450°F.

== Roast ==

Line two #sheet pans{} with #parchment paper{}. On one pan, arrange @tomatoes{6%medium}(Roma or vine-ripened, halved), @garlic{6%cloves}(whole), @onion{1%large}(sliced into 1/2-inch wedges), and @jalapeño{2%small}(halved lengthwise). On the second pan, place @poblano peppers{4-6}(extra-large, whole, stems on).

Drizzle everything with @olive oil{2%tbsp} and season with @kosher salt{} and @black pepper{}. Roast at 450°F.

After ~{10-15%minutes}, turn the poblanos. When the garlic and poblanos are just tender, remove them from the oven. Continue roasting the tomatoes and onions until tender and caramelized, about ~{15-20%minutes} more. Leave the oven on; lower to 425°F if needed. Cool slightly.

== Filling ==

In a #medium bowl{}, mix @black beans{14%oz}(1 can, drained and rinsed; Cuban-style is nice) with @Monterey Jack cheese{6%oz}(shredded; cheddar, queso fresco, or 1 cup vegan herbed tofu ricotta also work). Season with @kosher salt{} and @black pepper{}. If using plain beans, add @ground cumin{1%tsp} and @chili powder{1%tsp}. Chop about one-third of the roasted onions and stir into the filling.

== Ranchero Sauce ==

Blend the remaining roasted onions with the tomatoes and pan juices, jalapeños, garlic, @ground cumin{2%tsp}, @ground coriander{1%tsp}, @chili powder{1%tsp}, @dried oregano{1%tsp}, @salt{1%tsp}, @tomato paste{1%tbsp}, and @fresh cilantro{1/4%cup}, thinning with @water{1/4-1/2%cup}(or broth) until smooth.

== Assemble & Bake ==

Carefully slit each poblano from stem to tip and gently remove seeds under cool running water. Skins may slip off — fine to leave some on.

In a greased #9x13 baking dish{}, pour half the ranchero sauce on the bottom. Nestle the peppers slit-side up, spoon in the black bean filling, and pour the remaining sauce over top. Optionally add more shredded cheese.

Cover with foil and bake at 425°F until warm and melty, about ~{20-25%minutes}. Uncover and bake until the cheese is lightly browned, about ~{5%minutes} more.

Serve with @fresh cilantro{}, toasted pumpkin seeds, sour cream, avocado, lime, or hot sauce if desired.