INGREDIENTS
6
poblano peppers
1 tbsp
olive oil
1 cup
cooked jasmine rice
2/3 cup
black beans
2/3 cup
freshly grated monterey jack cheese + extra for topping
2/3 cup
grape tomatoes, quartered
1/3 cup
freshly torn cilantro
4
green onions, sliced
2
garlic cloves, minced
1/4 tsp
salt
1/4 tsp
pepper
1/4 cup
sour cream
salsa for serving
sliced avocado for serving