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Vegetarian Chiles Rellenos

Name: Vegetarian Chiles Rellenos
Total time: 60 min
Ingredients: 4 large poblano peppers; 200g low-fat mozzarella cheese; 1 cup black beans; 2 medium tomatoes; 1 small onion; 2 cloves garlic; 1 tablespoon olive oil; 1 teaspoon cumin; 40g fresh cilantro

60 min 249 kcal per serving Medium

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Ingredients

4 Servings

poblano peppers4 large
low-fat mozzarella cheese200 g
black beans1 cup
tomatoes2 medium
onion1 small
garlic2 cloves
olive oil1 tablespoon
cumin1 teaspoon
fresh cilantro40 g

Instructions

1
Preheat your oven to 200°C (400°F).
2
Place the 4 large poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred.
3
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes. This will make peeling easier.
4
While the peppers are steaming, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small chopped onion and sauté for 3-4 minutes until translucent.
5
Add 2 minced garlic cloves and cook for another 1 minute.
6
Add 1 cup black beans (drained and rinsed), 2 medium tomatoes (diced), and 1 teaspoon cumin. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Season with salt and pepper to taste. Stir in half of the chopped 40g fresh cilantro.
7
Carefully peel the skins off the steamed poblano peppers. Make a lengthwise slit in each pepper and gently remove the seeds, keeping the peppers as intact as possible.
8