Ingredients:

  • 4 large poblano chiles (500g)
  • 1 tablespoon olive oil (15ml)
  • 1 cup quinoa, rinsed (170g)
  • 2 cups vegetable broth (480ml)
  • 1 can black beans, drained and rinsed (400g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon smoked paprika (2g)
  • Salt and pepper to taste
  • 1 cup corn (fresh or frozen) (150g)
  • 1 cup shredded cheese (cheddar or Monterey Jack) (120g)

Instructions:

  1. Preheat oven to 400°F (200°C). Place poblano chiles on a baking sheet and drizzle with olive oil. Roast for 15-20 minutes until skins are blistered and charred.
  2. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
  3. In a skillet over medium heat, sauté diced onion until translucent. Add minced garlic, cumin, and smoked paprika; cook for 1-2 minutes until fragrant.
  4. Stir in black beans, corn, and cooked quinoa; season with salt and pepper. Mix in half of the shredded cheese.
  5. Remove roasted poblano chiles from the oven and allow to cool slightly. Carefully peel off charred skin and make a slit down each chile to remove seeds.
  6. Stuff each chile with the quinoa filling. Place stuffed chiles back on the baking sheet, sprinkle with remaining cheese.
  7. Bake for an additional 10 minutes until cheese is melted and bubbly.
  8. Allow to cool slightly, then serve warm with your choice of sides.