Description
A sophisticated and flavorful casserole featuring roasted poblano chiles stuffed with quinoa and black beans, topped with cheese and a delicious tomato sauce.
Ingredients
Scale
- 6 large poblano chiles (fresh and firm)
- 1 cup quinoa (cooked according to package directions)
- 1 cup black beans (drained and rinsed)
- 2 cups diced tomatoes (canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled queso fresco
- Fresh cilantro (finely chopped, for garnish)
Instructions
- Roast the poblano chiles over an open flame or under a broiler until charred and blistered. Allow to cool, then peel and remove the seeds.
- In a bowl, combine the cooked quinoa and black beans with salt, pepper, cumin, and smoked paprika.
- Spoon the quinoa and bean mixture into each roasted poblano gently.
- In a saucepan, heat the diced tomatoes, stir in cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes.
- In a greased baking dish, layer the stuffed chiles side by side and pour the tomato sauce over them.
- Sprinkle the shredded Monterey Jack and crumbled queso fresco over the casserole. Preheat the oven to 375°F (190°C).
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Let rest for 5 minutes before garnishing with cilantro.
Notes
For extra flavor, consider charred chiles and high-quality cheeses. You can substitute black beans for lentils or add sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg