Roasted Chiles Rellenos with Black Beans

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

4 to 6 extra-large poblano peppers, leave whole with stems on. (see notes)

6 ripe, medium tomatoes, ( roma, or vine-ripened)

6 fat garlic cloves

one large onion, sliced into ½ inch wedges or slices

2 small jalapeños

2 tablespoons olive oil

subheading: FILLING:

14 ounce can black beans, drained and rinsed -seasoned (see notes) or Cuban Style are nice

6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )

subheading: SAUCE ADDITIONS:

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon salt

1 tablespoon tomato paste (optional, but good)

¼ cup fresh cilantro plus more for garnish

¼ to ½ cup water or broth ( to the desired consistency)

Serve with cilantro lime rice, sour cream, hot sauce, avocado, toasted pumpkin seeds, cilantro

Directions at feastingathome.com

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