Corn and Black Bean Chiles Rellenos

Total Time
40 min
10 min
15 min


Poblano chile pepper

4 large, peppers

Canned stewed tomatoes

14½ oz, (1 can)


3 medium, chopped

Ground cumin

1½ tsp

Dried oregano

1 tsp

Table salt

½ tsp

Ground cinnamon


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-oz package)

Canned chipotle peppers in adobo sauce

2 tsp, chopped


cup(s), fresh, chopped

Reduced fat shredded Monterey Jack cheese

1 cup(s)


½ medium, cut into 4 wedges


  1. To roast poblanos, preheat boiler. Line medium rimmed baking sheet with foil.
  2. Place peppers on foil. Broil 5 inches from heat, turning often, until skins are blistered and blackened in spots, about 10 minutes. Transfer peppers (still on foil) to work surface and wrap in foil. Let peppers steam about 15 minutes. When cool enough to handle, peel blackened skin off peppers. Use sharp knife to make long slit in one side of each pepper. Remove seeds and membranes, being careful not to tear peppers.
  3. Preheat oven to 425°F. Spray same baking sheet with nonstick spray.
  4. 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. Cook, stirring often, until heated through, about 2 minutes. Remove from heat. Stir in cilantro and ½ cup cheese.
  5. Spoon filling evenly into peppers and place on prepared baking sheet. Sprinkle peppers with remaining ½ cup cheese. Bake until cheese is melted, about 15 minutes. Serve with lime wedges.
  6. Per serving (1 stuffed pepper)


Serve a refreshing dessert of cubed cantaloupe and honeydew melon tossed with lime juice.