Chiles Rellenos Veganos

Chiles Rellenos Veganos are stuffed poblano peppers filled with a savory mixture of quinoa, black beans, and spices, creating a delightful and hearty breakfast option. This dish is topped with a zesty tomato salsa, making it a nutritious and flavorful way to start your day.

Ingredients

• Poblano peppers - 2
• Quinoa - 100 grams (1/2 cup)
• Black beans (cooked) - 120 grams (1/2 cup)
• Red onion - 50 grams (1/4 cup, diced)
• Garlic - 2 cloves (minced)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro - 10 grams (chopped)
• Salt - to taste
• Black pepper - to taste
• Tomato - 1 medium (for salsa)
• Lime - 1 (for salsa)
• Jalapeño - 1 small (optional, for salsa)
• Avocado - 1/2 (for topping)

Steps

1. Preheat your oven to 200°C (400°F).
2. Rinse the quinoa under cold water, then cook it in a pot with 200 ml of water. Bring to a boil, then reduce heat, cover, and let simmer for 15 minutes or until water is absorbed.
3. While the quinoa is cooking, prepare the poblano peppers. Place them on a baking sheet and roast in the oven for about 15 minutes until the skin is blistered and slightly charred.
4. Remove the peppers from the oven, place them in a bowl, and cover with a towel to steam for about 10 minutes. Then peel off the skin carefully.
5. In a skillet, heat olive oil over medium heat. Add diced red onion and minced garlic, and sauté until soft, about 3-4 minutes.
6. Stir in the cooked quinoa, black beans, cumin, paprika, salt, and black pepper. Mix well and remove from heat. Add chopped cilantro and stir to combine.
7. Carefully stuff each roasted poblano pepper with the quinoa and black bean mixture.
8. For the salsa, chop the tomato, jalapeño (if using), and mix them in a bowl. Squeeze lime juice over the mixture and stir well.
9. Place the stuffed peppers back in the oven for an additional 10 minutes to heat through.
10. Serve the chiles rellenos topped with tomato salsa and sliced avocado.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle repair and growth.
• Contains antioxidants from the tomatoes and peppers, which may help reduce inflammation.

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