Roasted Chile Rellenos with Black Beans

🥘 Ingredients

Roast

• tomatoes (Roma or vine-ripened, halved)
  6 medium
• garlic (whole)
  6 cloves
• onion (sliced into 1/2-inch wedges)
  1 large
• jalapeño (halved lengthwise)
  2 small
• poblano peppers (extra-large, whole, stems on)
  4-6
• olive oil
  2 tbsp
• kosher salt
• black pepper

Filling

• kosher salt
• black pepper
• black beans (1 can, drained and rinsed; Cuban-style is nice)
  14 oz
• Monterey Jack cheese (shredded; cheddar, queso fresco, or 1 cup vegan herbed tofu ricotta also work)
  6 oz
• ground cumin
  1 tsp
• chili powder
  1 tsp

Ranchero Sauce

• ground cumin
  2 tsp
• chili powder
  1 tsp
• ground coriander
  1 tsp
• dried oregano
  1 tsp
• salt
  1 tsp
• tomato paste
  1 tbsp
• fresh cilantro
  4 tbsp
• water (or broth)
  1/4-1/2 cup

Assemble & Bake

• fresh cilantro

🍳 Cookware

• oven
• sheet pans
• parchment paper
• medium bowl
• 9x13 baking dish

1. 1

   Preheat the oven to 450°F.

Roast

1. 1

   Line two sheet pans with parchment paper . On one pan, arrange tomatoes , garlic , onion , and jalapeño . On the second pan, place poblano peppers .

   tomatoes: 6 medium (Roma or vine-ripened, halved), garlic: 6 cloves (whole), onion: 1 large (sliced into 1/2-inch wedges), jalapeño: 2 small (halved lengthwise), poblano peppers: 4-6 (extra-large, whole, stems on)
2. 2

   Drizzle everything with olive oil and season with kosher salt and black pepper . Roast at 450°F.

   olive oil: 2 tbsp, kosher salt, black pepper
3. 3

   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

1. 1

   In a medium bowl , mix black beans with Monterey Jack cheese . Season with kosher salt and black pepper . If using plain beans, add ground cumin and chili powder . Chop about one-third of the roasted onions and stir into the filling.

   black beans: 14 oz (1 can, drained and rinsed; Cuban-style is nice), Monterey Jack cheese: 6 oz (shredded; cheddar, queso fresco, or 1 cup vegan herbed tofu ricotta also work), kosher salt, black pepper, ground cumin: 1 tsp, chili powder: 1 tsp

Ranchero Sauce

1. 1

   Blend the remaining roasted onions with the tomatoes and pan juices, jalapeños, garlic, ground cumin , ground coriander , chili powder , dried oregano , salt , tomato paste , and fresh cilantro , thinning with water until smooth.

   ground cumin: 2 tsp, ground coriander: 1 tsp, chili powder: 1 tsp, dried oregano: 1 tsp, salt: 1 tsp, tomato paste: 1 tbsp, fresh cilantro: 4 tbsp, water: 1/4-1/2 cup (or broth)

Assemble & Bake

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

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

   fresh cilantro