On Vegan Roasted Chile Relleno

Dear readers,

HAPPY NEW YEAR!!! In honor of the new year, I thought I would kick off 2023’s recipes with a vegan Chile Relleno because maybe you’re in that instant “New Year, New Me” (or maybe you aren’t which I fully support) and you want to eat a little healthier at the start of the new year? This is a super easy, make ahead, fully veggie power forward recipe that I hope will kick start your new year and your tastebuds in the right way! Hoping you all have an amazing start to your 2023!

P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)

Hoping you are safe and well!

— Cooking Maggie

On Vegan Chile Relleno

Ingredients

For the peppers

  • 4-6 extra-large poblano peppers with the stems on
  • 6 ripe, medium Roma tomatoes
  • 8 garlic cloves
  • One large onion, sliced
  • 2 small jalapenos
  • 2 tablespoons olive oil

For the filling

  • 14 oz can of seasoned black beans (Cuban or Chile black beans), drained and rinsed
  • 6-8 oz vegan jack cheese or Mexican queso cheese (more for topping) – I did both vegan jack and vegan queso

Spices for the sauce when it’s done cooking

  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1/4 cup fresh cilantro
  • 1/4-1/2 cup of vegetable broth or stock

Instruction

  1. Preheat oven to 425 degrees.
  2. For the sauce and peppers: Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (Note: You can also char broil the poblano peppers on a gas burner – once charred on all sides, put them in a bowl and cover with a towel for about 2-3 minutes, then with your thumb gently peel off the skins and set aside to cool. It’s okay if not all the skin comes off.) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. If the peppers are tender remove them and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
  3. For the filling: Mix the canned beans with the cheese. Season the mixture with salt and pepper.
  4. When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool. Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
  5. For the sauce: Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño,  garlic,  and all the sauce spices, adding a little veggie broth to help thin it out if need be. Then blend until smooth and then add enough sauce to cover the bottom of a large baking dish.
  6. Stuff the peppers: If you roasted the peppers, gently remove the skin (or as much as you can – it’s okay if some stays on) and carefully make a slit down the middle without cutting it in half (creating a pocket). Remove the seeds if you want less heat, then gently spoon in some of the filling into the peppers. Once stuffed, place the peppers over top of the sauce, slit side up, and pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
  7. Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes. Garnish with more cilantro or vegan sour cream.

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