Black Bean Stuffed Poblano Peppers

This was a 20-minute recipe that will be kept in our monthly rotation during warm-weather months because of it’s ease + seriously ridiculous flavor. Just be careful when you seed these poblanos- don’t touch your eyes! The heat from the pepper is sure to sting  We know from first-band experience!

For the Black Beans

makes 3 servings

  • 1 TB avocado or hemp oil, cold-pressed
  • 1 can organic black beans, no sodium added/preferably Eden Foods
  • 1 small onion, chopped
  • dash of cayenne pepper
  • dash of sea salt

To Make the Beans

  1. In a medium skillet, over medium heat, warm the olive oil for 30 seconds. Toss in the onion and lightly brown. Add in the beans, cayenne, + sea salt – cook until tender.
  2. Place in a mixing bowl and mash until they look like refried beans.

For the Pineapple Guac

  • 1 large avocado, mashed in a bowl
  • 1/2 jalapeno, chopped + seeds removed
  • 2 scallions, sliced
  • 1/3 cup pineapple, diced
  • sea salt, to taste
  • 2 TB cilantro, coarsely chopped
  • 1/2 lime, juiced

For the Peppers

  • 6 Poblano peppers, medium in size
  • Pice de gallo, fresh or homemade
  • 2 ears corn, kernels removed and place in a bowl
  • 1 lime, juiced
  • Sea salt, to taste

To Make

  1. Literally just mash it all together in a bowl + voila!
  2. To Assemble
  3. Preheat the oven to 400 degrees.
  4. Slice the poblano peppers down the center and remove the seeds, then stuff them with the black bean mixture and place them on a baking sheet.
  5. Bake for 20-25 minutes or until peppers are browned and tender.
  6. Meanwhile, mix the corn with lime juice + sea salt.
  7. Remove and top with 2 TB guac, 2 TB pico, + served atop 1/2 cup of raw corn salad.
RecipesAshley Pettit