Baked Chiles Anchos

Baked Chiles Anchos is a delightful Mexican dish featuring roasted ancho chiles stuffed with a savory mixture of quinoa, black beans, and spices. This vegetarian delight is topped with melted cheese and served with a fresh salsa for a burst of flavor.

Ingredients

• Ancho chiles - 4 large
• Quinoa - 100 grams
• Black beans - 200 grams (canned, drained and rinsed)
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Corn - 100 grams (fresh or frozen)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Vegetable broth - 250 ml
• Cheddar cheese - 100 grams, grated
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
3. While the quinoa cooks, prepare the ancho chiles by gently removing the stems and seeds. Soak them in hot water for 10 minutes to soften.
4. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
5. Add the corn, black beans, cumin, paprika, salt, and black pepper to the skillet. Stir in the cooked quinoa and mix well, cooking for an additional 5 minutes.
6. Stuff each softened ancho chile with the quinoa mixture and place them in a baking dish.
7. Sprinkle the grated cheddar cheese over the stuffed chiles.
8. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

• Calories: 450
• Protein: 19 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in fiber which aids digestion.
• High in plant-based protein from quinoa and black beans.

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