INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 5 large poblano peppers
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 1/2 cup diced yellow onions
- 1 small sweet potato, finely diced into 1/4 inch cubes
- 1 1/4 cups chunky tomato salsa (I used Trader Joe’s)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup shredded GO VEGGIE Lactose Free Monterey Jack Cheese & Cheddar Shreds
- 1/4 cup chopped cilantro, for garnish
INSTRUCTIONS
- Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9×13 inch pan.
- Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano.
- Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender
- Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes.
- Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves.
- Recipe by: Ambitious Kitchen
NUTRITIONS INFORMATION
