Black Bean Chiles Rellenos
over Tomato-Lime Sauce with Radish Garnish
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
These roasted poblano peppers are literally spilling the beans. The stuffing is rounded out with rice and cheese, for bite after fulfilling bite. The finishing touches elevate, from lime-spiked tomato sauce lining the plates to a sharp radish salad on top.
We will send you:
- 1 Lime
- 100g Radishes
- 2 Scallions
- 2 Poblano peppers (or green peppers)
- 540ml Black beans (canned)
- 100ml Tomato sauce
- 160g White rice
- 30g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
16 g
Saturated Fat
5 g
Sodium
1210 mg
Total Carb
133 g
Sugars
11 g
Protein
30 g
Fibre
27 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the poblanos
- Meanwhile, halve and seed the poblanos lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 7 to 9 min., until beginning to soften.
Make the radish salad
- Meanwhile, cut the radishes into matchsticks (or thinly slice).
- Juice the lime.
- In a medium bowl, combine the radishes, green tops of the scallions, ⅔ of the lime juice, a drizzle of oil and S&P.
Make the filling & stuff the poblanos
- Drain and rinse the black beans.
- To the pot of rice, add the black beans; stir well.
- When the poblanos are beginning to soften, stuff with the filling and top with the cheese. Reserve the pot.
- Bake, 4 to 6 min., until the cheese has melted.
- In the last 2 min., switch the oven to broil.
Make the tomato sauce
- Meanwhile, heat the reserved pot on medium.
- Add the tomato sauce, remaining spices and lime juice, 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the tomato sauce between your plates and spread out in a circular motion.
- Top with the poblanos.
- Garnish with the radish salad. Bon appétit!
