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
- 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.
- 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
- Literally just mash it all together in a bowl + voila!
- To Assemble
- Preheat the oven to 400 degrees.
- 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.
- Bake for 20-25 minutes or until peppers are browned and tender.
- Meanwhile, mix the corn with lime juice + sea salt.
- Remove and top with 2 TB guac, 2 TB pico, + served atop 1/2 cup of raw corn salad.