INGREDIENTS
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4 medium to large poblano peppers, halved lengthwise, membranes and seeds removed (leave stems on)
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1-15 ounce can tomatoes (diced, crushed, or sauce)
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1 medium onion (1/2 chopped fine, 1/2 quartered)
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4 large garlic cloves (2 whole, 2 minced)
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1 jalapeno, seeded and membranes removed
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1/4 teaspoon salt and pepper
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1 - 15 ounce can black beans, drained and rinsed
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1/4 cup corn meal
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2 cups shredded cheese (cheddar, Monterey jack, or pepper jack)
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1 tablespoon cumin
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1 teaspoon garlic powder
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1 teaspoon coriander (optional)
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1/2 cup water