Vegan Chili Relleno
Ingredients
- 6 fresh poblano chiles
- 3 tomatoes halved
- 1 Serrano chili pepper seeded
- 1 small onion halved
- Juice of 1 lime
- 4 cloves garlic
- ½ cup cilantro
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 large tomato chopped
- 1 cup frozen corn thawed
- 2 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 2 cups quinoa cooked
- 1 ½ cups beans cooked (any kind)
Instructions
- Broil chilies in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
- Rub gently to peel the skin. Make a slit the length of each chili, and remove and discard seeds.
- To make the salsa roja, roast tomatoes, chili pepper, and onion for 20 minutes at 350oF. Transfer to a blender and process with remaining ingredients.
- To make the filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, lemon juice, salt, pepper, and oregano. Cook for 3-5 minutes longer. Add the quinoa and beans.
- Stuff each chili with 1 cup of filling. Bake for 20 minutes at 400°F.
- Serve over salsa roja and topped with queso.
Tried this recipe?Let us know how it was!