Roasted Chile Rellenos with Black beans

Name: Roasted Chile Rellenos with Black beans
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 4-6 poblano peppers, leave whole with stems on. ( see notes); 6 ripe, medium tomatoes, ( roma, or vine ripened); 6 fat garlic cloves; one medium-large onion, sliced into 1/2 inch wedges or slices; 2 small jalapeños; 1-2 tablespoon olive oil; 1 can black beans, drained and rinsed ( seasoned or Cuban Style are nice); 4-6 ounces grated jack cheese or Mexican queso fresco ( or 1 cup vegan Herbed Tofu Ricotta ); 1/2 cup stock ( chicken or veggie) or sub water; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 2 tablespoons tomato paste (optional, but good); 1/4 cup fresh cilantro plus more for garnish

Roasted Chile Rellenos with Black beans was pinched from <a href="https://www.feastingathome.com/roasted-chile-rellenos-with-black-beans/" target="_blank" rel="noopener">www.feastingathome.com.</a>

"Roasted Chile Rellenos with Black beans and a Roasted Sheet -Pan Rancheros Sauce. A healthy, lightened up version that can be made vegan. Gluten - Free!..."

INGREDIENTS

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4-6 poblano peppers, leave whole with stems on. ( see notes)

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6 ripe, medium tomatoes, ( roma, or vine ripened)

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6 fat garlic cloves

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one medium-large onion, sliced into 1/2 inch wedges or slices

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2 small jalapeños

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1-2 tablespoon olive oil

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1 can black beans, drained and rinsed ( seasoned or Cuban Style are nice)

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4-6 ounces grated jack cheese or Mexican queso fresco ( or 1 cup vegan Herbed Tofu Ricotta )

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1/2 cup stock ( chicken or veggie) or sub water

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1 teaspoon cumin

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1 teaspoon coriander

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1 teaspoon chili powder

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1 teaspoon dried oregano

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1 teaspoon salt

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2 tablespoons tomato paste (optional, but good)

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1/4 cup fresh cilantro plus more for garnish

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