Baked Chile Rellenos
This healthy, plant-based version of the Mexican classic features roasted poblano peppers stuffed with a savory black bean and herbed vegan ricotta filling. Baked in a rich, homemade roasted tomato ranchero sauce, this dish is naturally gluten-free and packed with protein. Perfect for a cozy dinner or a festive occasion.
Instructions
- 1
Preheat the oven to 450F and line two sheet pans with parchment paper.
- 2
Arrange halved tomatoes (6), sliced onion (1), garlic (6 clove), and halved jalapeno pepper (2) on the first tray, and whole poblano pepper (5) on the second.
- 3
Drizzle all vegetables with olive oil (2 tbsp), sprinkle with salt and pepper, and roast for 15 minutes. Flip the poblano pepper (5) halfway through.
- 4
Remove the poblano pepper (5) and garlic once tender. Continue roasting the tomatoes (6) and onion (1) for another 15 minutes until caramelized and juicy.
- 5
In a bowl, combine black beans (14 oz) with vegan ricotta (1 cup). Chop 0.33 of the roasted onion (1) and fold it into the mixture.
- 6
Blend the remaining roasted onion (1), tomatoes (6), jalapeno pepper (2), and garlic (6 clove) with cumin (2 tsp), coriander (1 tsp), chili powder (1 tsp), dried oregano (1 tsp), salt (1 tsp), tomato paste (1 tbsp), fresh cilantro (0.25 cup), and vegetable broth (0.5 cup) until smooth.
- 7
Cut a slit in each roasted poblano pepper (5) and gently remove the seeds while rinsing under cold water.
- 8
Coat the bottom of a baking dish with half the sauce. Place the poblano pepper (5) on top, stuff with the black bean filling, and cover with the remaining sauce. Cover with foil and bake at 425F for 25 minutes.
- 9
Uncover the dish and bake for a final 5 minutes until bubbly.
- 10
Garnish with pumpkin seeds (0.25 cup) and fresh cilantro (0.25 cup). Serve with a dollop of vegan sour cream (0.25 cup).
Nutrition Facts
Per portion