Almond Free Vegan Chile Relleno
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Learn more →Ingredients
4 servings
For the peppers
- 4 large poblano peppers
For the filling
- 1 tbsp olive oil
- ½ cup white onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 oz vegan cheese, shredded (about ½ cup)
For the batter
- 1 cup chickpea flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup cold water
For frying
- ¼ cup vegetable oil, for frying
For the sauce
- 1 can (14 oz) diced tomatoes
- 1 chipotle pepper in adobo sauce, plus 1 tsp adobo sauce
- ½ cup white onion, roughly chopped
- 2 cloves garlic, smashed
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp olive oil
For serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, 10–12 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes.
- 2
While the peppers steam, make the filling. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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