It has beans. It has cornmeal. It has spicy peppers, tomato and cheese.
I was in love but could never imagine that the same fate would find my husband and that it would be him that would get the last bite, and the first one, and the ones in the middle.
I guess it always surprises me when my husband eats vegetarian bean dishes. I should have known it would work since Havana Black beans are his favorite. I should have made more at once instead I will be repeating the process again tomorrow.
Thank goodness it is an easy recipe and the prep time is about 20 min.
You will need: 1 (28oz) can of whole peeled tomatoes in juice, 1 jalapeno chile, 2 small (1 huge) onion, 3 garlic cloves, 1 (19 oz) can black beans, 1/2 cup yellow cornmeal, 1 cup (4 oz) shredded cheese (pepper jack or italian mix), 1 tsp cumin, 3/4 cup water, 4 large poblano peppers.
Preheat oven to 425 F
Take half of your onion supply and roughly chop, it is going to the blender so chop enough that it can fit in there.
Slice Jalapeno in half and remove the seeds
Take two cloves of garlic wack with the side of the knife and remove the outside skin
In your regular blender (yes the one you make your margaritas in) place onion, jalapeno and garlic
Add can of tomatoes with juice and blend until combined, whole 5 seconds
You should have half onion and one garlic clove left
Say bibidi babidi boo and it should magically be chopped.
It did not work for me either, but I bet one day it will. That will be the day I teach my kids knife skills.
Place onion, garlic, beans (rinsed and drained) and cornmeal in a bowl
Add 1 cup of cheese and 1 tsp ground cumin.
Poblano is a mild chili pepper originating in state of Puebla in Mexico and according to wikipedia it can occasionally have some significant heat. To play it safe I added 1/2 cup pepper jack to the inside and milder Italian cheese blend to sprinkle over. Thank goodness I did because my poblanos had some kick.
Mix the filling well adding 3/4 cup water.
Slice the peppers in half
Remove the seeds and stuff with bean mixture
Into 9×13 inch baking dish pour the spicy tomato sauce.
Squeeze the stuffed poblanos into the pan and sprinkle with remaining 1/2 cup cheese.
Cover with aluminum foil and bake until peppers are tender about 45 minutes.
Uncover (sorry for the inside a dirty oven photo) and continue to cook until sauce thickens and the cheese is browned. Can you see the sauce boiling? It will take 10-15 minutes
Let cool 10 minutes before serving. Get yourself the first bite because you never know if you will get a chance to get a second.