Vegan Chiles en Salsa

Vegan Chiles en Salsa is a vibrant and hearty Mexican baked dish featuring poblano peppers stuffed with a savory blend of quinoa, black beans, and spices, all smothered in a rich, homemade tomato salsa. This delightful dish is not only packed with flavor but also complements the natural sweetness of the roasted peppers, making it a perfect vegan meal.

Ingredients

• 2 large poblano peppers
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup black beans, cooked and drained
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Steps

1. Preheat the oven to 190°C (375°F).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. While the quinoa is cooking, roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered (about 8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
4. In a skillet, heat olive oil over medium heat. Add the red onion and garlic, cooking until softened (about 3-4 minutes). Stir in the cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and remove from heat.
5. Carefully peel the skin off the roasted poblano peppers, cut a slit down one side, and remove the seeds. Stuff each pepper with the quinoa mixture.
6. In a separate bowl, mix the diced tomatoes, cilantro, and lime juice to create the salsa. Spread half of the salsa in the bottom of a baking dish, place the stuffed peppers on top, and pour the remaining salsa over the peppers.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from the peppers and tomatoes, supporting overall health.

Tags