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Roasted Chile Rellenos with Black beans

Sylvia Fountaine
  • 80 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Cilantro plus more, fresh

1 tsp

Coriander

6

Garlic cloves, fat

2

Jalapenos, small

1

Onion, medium large

1 tsp

Oregano, dried

4

Poblano peppers

6

Tomatoes, ripe medium

1/2 cup

Stock

2 tbsp

Tomato paste

1 tsp

Chili powder

1 tsp

Salt

1 tbsp

Olive oil

1 tsp

Cumin

4 oz

Jack cheese or mexican queso fresco, grated

1 can

Black beans, drained and rinsed ( seasoned or cuban style are nice)