Baked Chile Rellenos Casserole with Black Beans

This Chile Rellenos with Black Beans recipe is adapted from the one on the Feasting at Home website.

Ingredients

3 large poblano peppers
3 medium tomatoes, halved
2 garlic cloves
1/2 large onion, sliced into 1/2 inch wedges
1 jalapeño, halved lengthwise, seeds removed
1 Tbl olive oil
5oz canned black beans, drained and rinsed
5oz grated Monterey jack cheese
1/2 lb shrimp
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 Tbl tomato paste
1/4 cup fresh cilantro plus more for garnish
1/4 cup vegetable broth

Method

Preheat the oven to 450° F.

Roasting

1. Line two sheet pans with parchment.
2. Arrange tomatoes on sheet pan along with onions, garlic cloves and jalapeño.
3. On the second sheet pan add the whole poblano peppers.
4. Drizzle all with olive oil, sprinkle with salt and pepper.
5. Bake for about 15 minutes. (When the garlic and poblano peppers are just tender, remove them.)
6. Continue roasting tomatoes and onions another 15 minutes.
7. Remove and let cool.

The Filling

1. In a medium bowl, combine beans and cheese.
2. Place onions in blender along with tomatoes, jalapeño, garlic, coriander, chili powder, tomato paste, fresh cilantro, vegetable broth and any pan juices.
3. Blend until smooth.
4. Pour sauce from blender into a small saucepan, until simmering.
5. Add chopped shrimp and cook for two minutes.
6. Set aside.

Assembling

1. Slice baked poblano peppers in half and gently remove seeds with your fingers
2. In a lightly buttered baking dish, pour about half the roasted tomato ranchero sauce to coat the bottom.
3. Place half the peppers in a single layer of peppers on top of sauce.
4. Spoon filling evenly on top.
5. Add one more layer of peppers.
6. Pour remaining ranchero sauce over top.
7. Top with a little more shredded cheese.
8. Cover and bake 20-25 minutes in a 425° F oven.
9. Uncover and bake 5 more minutes.

Garnish with cilantro leaves, avocado and sour cream. Serve with cilantro lime rice.

Approximately 620 calories per serving.

Make ahead: Assemble and refrigerate up to 3 days before baking.