Chiles Rellenos

By kungpaojen

A vegan take on chiles rellenos using beans and rice as the filling base.

Ingredients

• Filling:
• 6 poblano peppers, washed and halved, veins and seeds removed
• 1 cup of Anasazi beans, cooked
• 1/2 cup long grain brown rice, cooked
• 1 cup of white button mushrooms, minced
• 1 yellow summer squash, minced
• 2 tomatoes, chopped
• 1 bell pepper, seeded and minced
• 1 Black Hungarian pepper, seeded and minced
• 1 jalapeno, seeded and minced
• 1/2 yellow onion, minced
• 4 cloves of garlic, minced
• small (8 oz.) can of tomato sauce
• juice of one lime
• chili powder
• ground coriander
• cumin
• black pepper
• salt

Details

Servings 8
Adapted from vegncookingandotherrandommusings.blogspot.com

Preparation

Step 1

Preheat oven to 400.

Heat a few tablespoons of water in a medium skillet. Add the mushrooms, squash, tomatoes, peppers, onion and garlic and cook for 10-15 minutes or until veggies are soft. Drain any excess liquid.

Add the beans, rice, tomato sauce, lime juice, and spices and simmer for 10-15 minutes.

Stuff filling into the chiles and roast in the oven for 20-25 minutes.