Categories: Mexican
Ingredients
- 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, finely diced into 1/4 inch cubes
- 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 GO VEGGIE! Lactose Free Monterey Jack Cheese
- 1/4 cup chopped cilantro, for garnish
Directions
- Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9×13 inch pan.
- Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. 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. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves.