Chiles Rellenos de Frijol

Chiles Rellenos de Frijol is a delightful Mexican breakfast dish featuring roasted poblano peppers stuffed with a savory black bean mixture, creating a hearty and nutritious start to the day. This dairy-free recipe is both satisfying and packed with flavor, making it a perfect choice for a wholesome morning meal.

Ingredients

• 2 large poblano peppers
• 1 cup canned black beans, drained and rinsed
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (for serving)
• Lime wedges (for serving)

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for 20 minutes, or until the skins are blistered and charred. Turn them halfway through for even roasting.
3. While the peppers are roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
4. Stir in the black beans, cumin, smoked paprika, and salt. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and mix in the chopped cilantro.
5. Once the peppers are roasted, remove them from the oven and let them cool slightly. Carefully peel off the charred skin and make a slit down one side of each pepper to remove the seeds.
6. Stuff each poblano pepper with the black bean mixture. Place them back on the baking sheet and return to the oven for an additional 5-7 minutes to warm through.
7. Serve the chiles rellenos hot, garnished with avocado slices and lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 1 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with plant-based protein from black beans, supporting muscle health.

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