Mexican dishes offer a lot of options for vegetarian cooks. There are a ton of recipes for vegetarian or vegan enchiladas, including some I’ve made myself. Tacos, burritos and quesadillas are all excellent vegetarian options since pretty much everything is simply stuff a tortilla. Stuffed peppers in dishes like Chiles Rellenos also provide an option for the non-meat eating cook.
This dish is adapted from a blog post find; though, the original post doesn’t give any exact measurements and tasted a bit bland so I’ve added a few changes to make it more flavorful.
Vegetarian Chiles Rellenos
4 Poblano Chiles
2 medium Yukon Gold potatoes, small cubes
1 can of black beans, drained
1 small red onion
1 cup red quinoa, cooked
1/4 cup cilantro, chopped
1/2 cup crumbled queso blanco cheese
2 garlic cloves, diced
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
Cook the red quinoa following the instructions from the quinoa bag or other recipe. A simple version is 1 cup of quinoa, rinsed several times, added to a 1 1/4 cup of water. Once boiling then cover and reduce heatto simmer and let it simmer for 15 minutes.
Roast Poblano chiles on an open flame or in the oven. For a gas stove, simply heat chiles on an open flame at medium-high heat turning often for about 3 minutes per chile. Set aside in a paper bag and let cool. Remove after 5 minutes and peel skins and seed, cut open leaving top of chile and just enough to later stuff.
Meanwhile, boil potatoes for about 8-10 minutes in salted water. Add onion and garlic to a pan with the olive oil. Saute for about 4 minutes, do not brown. Add black beans and reduce heat to simmer. Add cilantro and the other herbs to the pan along with the cooked potatoes. Increase the heat to medium and blend the mixture to coat with the herbs and salt & pepper to taste. Remove from heat after combined.
Stuff the poblanos with the potato and bean mixture. Crumble cheese on top of each stuffed chile. Place stuffed poblanos in a boiler for 3 minutes to let cheese melt and brown.
Serve using a large spoonful of red quinoa and placing stuffed poblano on top of quinoa.