Beer Bean-Stuffed Poblano Peppers
Ingredients
The beans
-
½
pound
dried black beans
-
1
teaspoon
olive oil
-
1
medium
yellow onion, chopped
-
2
cloves
garlic, minced
-
12
ounces
Mexican beer
-
1
canned
chipotle chile in adobo, chopped
-
scant ½
teaspoon
ground cinnamon
-
to taste
sea salt
The peppers
-
6
poblano chiles
-
1
cup
crumbled cotija or feta cheese
-
1
cup
shredded Jack cheese
-
½
juice of
lime
-
1
cup
cherry tomatoes, chopped
-
1
tablespoon
olive oil
-
½
cup
chopped fresh cilantro
Instructions
- Soak the beans in water for at least 6 hours or overnight, then drain.
- Sauté onion and garlic in olive oil until softened.
- Add soaked beans and water, bring to a simmer and cook until beans are not fully tender.
- Stir in beer, chipotle, and cinnamon, cooking until liquid is absorbed.
- Preheat the oven to 425°F and prepare a baking dish.
- Prepare the poblano peppers by cutting a slit and removing seeds.
- Mix cheeses with lime juice and combine with the beans and tomatoes.
- Stuff the peppers with the bean mixture and top with cheese.
- Brush peppers with olive oil and bake until tender and golden.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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