Thursday, February 2, 2017

Potato-Stuffed Poblanos with Black Bean Saute

Source: Vegetarian Today (slightly modified)

3 large poblano chiles (option to roast them first)
3 cups diced red potatoes
3/4 cup diced onion
1 1/2 cups shredded cheddar
1/2 cup sliced green onion
5 TB cream cheese
4 oz. can diced green chiles
1 jalapeno, seeded & chopped
2 TB sour cream
1 1/2 tsp garlic powder
1/2 tsp cumin
3 tsp lime juice

Black Bean Saute:
oil for frying
1 cup diced onion
1 tsp cumin
2 cans black beans (15 oz each), drained & rinsed
1 cup corn kernels
1 tsp oregano
1/2 cup sliced green onion
2 tsp minced garlic
4 tsp lime juice

1. Preheat oven to 425. Boil potatoes & onion until fork-tender, about 15 minutes. Drain & return to pot. Cook over high heat, stirring, to remove excess moisture.
2. Add 3/4 cup cheese, 1/2 cup green onion, cream cheese, green chiles, jalapeno, sour cream, garlic powder, & 1/2 tsp cumin; mash together with potatoes. Stir in lime juice and season with salt & pepper.
3. Slice poblanos in half (remove seeds) & place on oiled baking sheet. Divide potato mixture among halves and sprinkle remaining cheese on top.
4. Bake 20-25 minutes until browned on top.
5. Meanwhile, make black bean saute: Heat oil in large skillet; add onion & cumin and saute 5 minutes. Stir in remaining ingredients and heat through.
6. Spoons bean saute onto plates and top with stuffed poblanos.

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