My family really liked this and I liked it because it was meat free and fairly easy to make.
I had never roasted and peeled poblano chilies before but it was really easy. The trick is to broil them until the skin is really blistered up and blackened.
(Recipe from Dr. Gott's No Flour, No Sugar Cookbook)
- 6 Medium poblano chiles
- One 15 ounce can black beans, drained
- 1 1/2 cups shredded cheese ( I use rice shreds for dairy free or cheddar)
- 1 medium onion, chopped
- 1 cup eggs blended with a fork
- 1 1/2 cup milk or milk substitute (I use almond milk)
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper (even less if you don't like any heat - but we love the heat)
- 2 cloves garlic, minced
- Salsa (Herdez is my favorite)
Preheat oven to 350 degrees.
Roast chiles under broiler until blistered on both sides. Place in plastic bag 5 to 10 minutes. Peel skin off. Slice open one side and remove seeds and stems. Place flat in casserole dish. Layer beans over chilies with 1 1/4 cups cheese and onion. Fold chiles in half over beans. Mix egg with milk, cumin, oregano, cayenne, and garlic. Pour over chiles. Top with remaining cheese. Bake until set, 30 to 40 minutes. Serve with salsa. (Just feeds my family of 5 with no leftovers).