Vegetarian Chiles en Salsa

Vegetarian Chiles en Salsa is a vibrant Mexican baked dish featuring roasted poblano peppers stuffed with a savory mixture of quinoa, black beans, and cheese, all smothered in a rich tomato salsa. This dish is not only flavorful but also packed with nutrients, making it a delightful and wholesome meal.

Ingredients

• 2 large poblano peppers
• 150 grams cooked quinoa
• 100 grams canned black beans, rinsed and drained
• 50 grams corn kernels (fresh or frozen)
• 100 grams shredded cheese (cheddar or Mexican blend)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 200 grams canned diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers on a baking sheet for 20 minutes, turning occasionally until the skins are blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap for 10 minutes to steam.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
4. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper, mixing until well combined. Remove from heat and stir in half of the shredded cheese.
5. Once the peppers are cool enough to handle, carefully peel off the charred skin and make a slit down one side to remove the seeds. Stuff each pepper with the quinoa mixture.
6. Place the stuffed peppers in a baking dish. Pour the canned diced tomatoes over the top and sprinkle with the remaining cheese.
7. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

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

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