image: https://roux.roo.lol/recipe-images/baked-chile-relleno-with-black-beans.webp
---
title: Baked Chile Relleno with Black Beans
servings: 2
prep_time: 25 minutes
time: 25 minutes
category: main course
description: "Roasted poblano peppers stuffed with a black bean and Monterey Jack filling, baked with ranchero sauce."
tags:
  - mexican
  - peppers
  - vegetarian
---

Preheat the #oven to high broil with a rack near the broiler.

Place @poblano peppers{2-3} on a #sheet pan and broil ~{5-7%minutes} or until charred all over, turning occasionally.

In a #pot, heat @oil{1%tsp} over medium.

Add @long grain rice{3/4%cup}, Rice Starter & @salt{1/4%tsp} and stir to toast for ~{2-3%minutes}.

Add @water{1.5%cups}, bring to a boil, then reduce heat to medium-low, cover and cook ~{12-15%minutes}.

Place charred peppers in a #bowl, cover tightly with plastic wrap or foil, then set aside for ~{5%minutes}.

Lower oven temp to 450°F.

Chop @cilantro{3%tbsp}.

Remove seeds and mince HALF of @jalapeño{1}—save remainder for another use or slice for garnish.

Peel skin from peppers—it's ok if it doesn't all come off, and do not rinse!

Cut a slit in the peppers from end to end and remove stem and seeds.

In a large ovenproof #sauté pan, heat @oil{1%tbsp} over medium heat.

Drain and rinse @black beans{1%cup}.

Add Filling Starter & jalapeño then cook ~{1%minute}.

Add black beans & @cumin{1/2%tsp}, cook ~{2-3%minutes}, then season with @salt{} & @pepper{} and transfer to a #bowl.

Wipe out the pan used for filling and spread @La Luz ranchero sauce{1%cup} on the bottom.

Combine black bean mixture with @Monterey Jack{1 1/4%cups} & 2/3 of the cilantro, reserving some for garnish.

Stuff filling into peppers then place on top of sauce and sprinkle with remaining cheese.

Bake for ~{12-15%minutes} or until cheese is browned.

Divide rice between plates, place chile relleno over top, then garnish with a dollop of @sour cream{} and remaining cilantro.
