Black Bean Chiles Rellenos
over Tomato-Lime Sauce with Radish Garnish
770 cals
30 mins
Description
These roasted poblano peppers are literally spilling the beans. The stuffing is rounded out with rice and cheese, for bite after fulfilling bite. The finishing touches elevate, from lime-spiked tomato sauce lining the plates to a sharp radish salad on top.
Contains:
Milk
Ingredients
for 2 servings
(Double for 4 portions)
1 Lime
100g Radishes
2 Scallions
2 Poblano peppers (or green peppers)
540ml Black beans (canned)
100ml Tomato sauce
160g White rice
30g Grated aged cheddar
11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Nutrition
Total fat | 16g |
Saturated Fat | 5g |
Sodium | 1210mg |
Total carbs | 133g |
Sugar | 11g |
Protein | 30g |
Fibres | 27g |
Recipe Instructions
- Preheat the oven to 450°F.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
- Meanwhile, halve and seed the poblanos lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 7 to 9 min., until beginning to soften.
- Meanwhile, cut the radishes into matchsticks (or thinly slice).
- Juice the lime.
- In a medium bowl, combine the radishes, green tops of the scallions, ⅔ of the lime juice, a drizzle of oil and S&P.
- Drain and rinse the black beans.
- To the pot of rice, add the black beans; stir well.
- When the poblanos are beginning to soften, stuff with the filling and top with the cheese. Reserve the pot.
- Bake, 4 to 6 min., until the cheese has melted.
- In the last 2 min., switch the oven to broil.
- Impossible™ Beef: Crumble the patties. In a pan, heat a drizzle of oil on medium. Cook, stirring often, 3 to 5 min. Transfer to the pot of rice.
- Meanwhile, heat the reserved pot on medium.
- Add the tomato sauce, remaining spices and lime juice, 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
- Divide the tomato sauce between your plates and spread out in a circular motion.
- Top with the poblanos.
- Garnish with the radish salad. Bon appétit!