- 2 cans black beans, rinsed and drained
- 1 teaspoon olive oil
- 1 Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 can beer
- 1 canned chipotle chile in adobo, chopped
- 1/2 teaspoon ground cinnamon
- 6 poblano chiles
- 1 package Daiya Pepper Jack shredded cheese
- juice of 1/2 lime
- 1 cup cherry tomatoes, chopped
- 1 tablespoon olive oil
- 1/2 cup chopped fresh cilantro
- 1 recipe of Spanish Rice
In a large non-stick skillet sauté the onion and garlic in olive oil until onion is just soft.
Add the beans, beer, chipotle and cinnamon and simmer until much of the liquid is absorbed, around 20 minutes.
Preheat the oven to 425 degrees. and set the beans aside. Grease a large cast iron skillet with a small amount of olive oil. Cut a slit down the length of each poblano. Use your fingers and a paring knife to remove and discard the membranes and seeds from each pepper.
To the skillet add the shredded Jack, lime juice and chopped tomatoes.
Stir everything up well.
Use a spoon to fill each pepper with this bean mixture.
Drizzle the peppers with olive oil.
Bake for around 25 minutes, until the tops are roasted and golden and the pepper is tender all around.
Serve peppers immediately, with the slit side up on a bed of Spanish Rice and garnished with Toffuti Sour Cream and a few springs of cilantro.