Poblano Chiles with Quinoa and Black Beans
- 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.
Serve with sour cream or plain yogurt.
- 1 cup quinoa, rinsed well
- 2 1/2 cups water
- 1 (28-ounce) jar marinara sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 ear fresh corn, kernels cut from cob, of 1/2 cup frozen corn kernels
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup chopped cilantro leaves
- Juice of 1 lime
- Salt, to taste
- 4 poblano chile peppers, cut into halves lengthwise
- 1 cup shredded Cheddar cheese or Monterey Jack and Cheddar mix
- 1/4 cup pumpkin seeds
- 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.