
5 large poblano peppers | |
1 (15 oz) can black beans, rinsed and drained | |
1 (15 oz) can sweet corn, rinsed and drained | |
1/2 cup diced yellow onion | |
1 small sweet potato | |
1 1/4 cups chunky tomato salsa (I used Trader Joe's) | |
2 teaspoons chili powder | |
1 teaspoon cumin | |
1 teaspoon dried oregano | |
1 cup shredded cheddar cheese (dairy free if desired) | |
1/4 cup chopped cilantro, for garnish |
1. | Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan. |
2. | Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients. |
3. | Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. |
4. | Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. |
5. | Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves |
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