Black bean and rice chiles rellenos

Total Time
1 hr 2 min
20 min
32 min
Earthy black beans, sweet corn, and creamy Monterey Jack fill roasted poblanos for a satisfying vegetarian dinner. Double up when you roast the poblanos and add them to salads or soups throughout the week.


Poblano chile pepper

4 large

Cooking spray

2 spray(s)

Stewed tomatoes

14½ oz, (1 can)


3 medium, chopped

Dried oregano

1 tsp

Ground cumin

1½ tsp

Ground cinnamon


Table salt

¼ tsp

Frozen corn

1 cup(s), thawed

Canned black beans

1 cup(s), rinsed and drained

Cooked long grain brown rice

1¾ cup(s), 1 (8.8-ounce) package

Canned chipotle peppers in adobo sauce

2 tsp, chopped


cup(s), chopped fresh

Reduced fat shredded Monterey Jack cheese

1 cup(s)


½ cup(s), sliced

Serrano chile pepper

1 item(s), thinly sliced


¼ cup(s), fresh leaves


1 item(s), cut into wedges


  1. 1 To roast poblanos, preheat broiler. Line medium rimmed baking sheet with foil. Place poblanos on foil. Broil 5 inches from heat, turning often, until skins blister, about 10 minutes. Transfer poblanos to counter and wrap in foil. Let stand 15 minutes. When cool enough to handle, peel blackened skin off poblanos. Use sharp knife to make long slit in one side of each poblano. Remove seeds and membranes, being careful not to tear poblanos.
  2. 2 Preheat oven to 425°F. Spray same baking sheet with nonstick spray.
  3. 3 To make filling, puree tomatoes, scallions, oregano, cumin, cinnamon, and salt in blender or food processor. Transfer to large skillet and set over medium heat. Bring to simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in corn, beans, rice, and chipotles en adobo. Cook, stirring often, until heated through, about 2 minutes. Remove from heat. Stir in chopped cilantro and 1/2 cup Monterey Jack.
  4. 4 Spoon filling evenly into poblanos and place on prepared baking sheet. Sprinkle peppers with remaining 1/2 cup cheese. Bake until cheese is melted, about 15 minutes. Garnish with sliced radishes, sliced serranos, and cilantro leaves, if desired; serve with lime wedges.
  5. Serving size: (1 stuffed poblano)