Cheesy Pinto Bean Stuffed Poblano Peppers
 
 
Smoky poblanos peppers stuffed with a cheesy pinto bean and corn mixture.
Yield: 4-6 servings
Ingredients
  • 2 (15 oz) cans pinto beans, rinsed
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ancho chili powder
  • 1 tbsp lime juice
  • salt and black pepper, to taste
  • ⅛ tsp cayenne pepper
  • 2 cups frozen corn
  • 4 oz Monterey Jack cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • ¼ cup minced fresh cilantro
  • 8 poblano chiles
Instructions
  1. Heat oven to 425F. Line 2 rimmed baking sheets with aluminum foil and set aside.
  2. Combine the beans and the water in a bowl. Mash about half of the mixture using a potato masher, until mostly smooth. Set aside.
  3. Heat oil in a large skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic, cumin, oregano, chili powder, ½ tsp salt, and cayenne. Cook until fragrant, about 2 minutes. Stir in the bean and water mixture, then cook for 3-5 minutes or until nearly all of the liquid has evaporated and the mixture has thickened. Stir in the corn and cook until heated through, about 2 minutes. Remove from the heat, then stir in the cheeses, cilantro, and lime juice. Season to taste with salt and black pepper. Set aside.
  4. To prepare the poblanos, cut a slit in each one lengthwise down its side, leaving the stem intact. Place the peppers in a bowl, cover them, and microwave 2½ minutes. Open the poblanos, then remove the seeds. Stuff with the bean and cheese mixture. Place on the prepared baking sheets, stuffed side up.
  5. Bake for 30-40 minutes or until the poblanos are tender and the cheese has melted, rotating halfway through the baking time. Serve immediately.
Notes
Recipe from The Complete Vegetarian Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/01/cheesy-pinto-bean-stuffed-poblano-peppers.html