Quinoa and Black Bean Stuffed Poblanos
This healthy spin on Chiles Rellenos is packed with fiber and protein, and much lower in fat and sodium than the restaurant version. You can assemble this dish up to a day ahead of time and bake when ready to serve.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
4 poblano peppers, roasted, seeds removed and sliced in half
1 tablespoon olive oil
1 yellow or white onion, finely chopped
1 cup corn kernels (fresh is best, but canned will work, too)
3 garlic cloves, minced
1 cup diced tomato
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 cup cooked quinoa
3 ounces Cotija cheese, crumbled
1 cup black beans, washed and drained
1 tablespoon fresh cilantro, chopped
3/4 cup shredded cheddar cheese
Non-stick cooking spray
Salt and pepper, to taste
Preheat oven to 350 degrees. Grease bottom of a casserole dish with non-stick cooking spray.
Heat oil in a large skillet to medium. Add olive oil. Sauté onion and garlic for 5 minutes, until onion is translucent and garlic is fragrant. Add tomatoes, oregano and paprika and sauté an additional 3 minutes. Turn off heat and add corn, tomato, quinoa and black beans. Taste and season with salt and pepper.
Fill halved poblanos with filling, distributing evenly. Place in baking dish, sprinkle with cheeses and bake 15-20 minutes, until cheese is bubbling. Serve immediately.