You are here: Home » Recipes » Poblano Chiles with Quinoa and Black Beans Poblano Chiles with Quinoa and Black Beans Recipe by Relish Contributor Yield 4 servings Any holiday that gives us an excuse to use chile peppers is OK in our book. Try this chili and black bean dish for Cinco de Mayo. PrintEmail Serve with sour cream or plain yogurt. Ingredients 1 cup quinoa, rinsed well2 1/2 cups water1 (28-ounce) jar marinara sauce1 tablespoon olive oil1 small onion, chopped1 garlic clove, minced1/2 teaspoon ground cumin1 teaspoon oregano1 teaspoon chili powder1 ear fresh corn, kernels cut from cob, of 1/2 cup frozen corn kernels1 (15-ounce) can black beans, rinsed and drained1/4 cup chopped cilantro leaves Juice of 1 lime Salt, to taste4 poblano chile peppers, cut into halves lengthwise1 cup shredded Cheddar cheese or Monterey Jack and Cheddar mix1/4 cup pumpkin seeds Instructions Preheat oven to 375F. Place rinsed quinoa in a medium saucepan with water. Bring to a boil, reduce heat, cover, and simmer 20 minutes until water is gone and quinoa is tender. Set aside. Spread half of the marinara sauce evenly over bottom of a 21/2-quart baking dish. Heat oil in a nonreactive large saute pan or skillet over medium heat. Add onions, garlic, cumin, oregano and chili powder. Saute 1 minute until onions begin to soften. Add corn and saute 1 minute longer. Add black beans, cilantro and lime juice. Add reserved quinoa and combine well over low heat. Remove from heat and season with salt. Divide quinoa filling evenly among pepper halves and place in baking pan coated with marinara sauce. Top peppers with cheese and spoon remaining sauce around peppers. Cover pan loosely with foil and bake 30 minutes. Remove cover and bake an additional 10 minutes until cheese is lightly browned. Sprinkle with pumpkin seeds and serve.