Vegan Chiles Rellenos with Quinoa

Ingredients

• 4 poblano peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup tomato sauce
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 can black beans
• 1 cup corn
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon fresh cilantro
• 1 lime

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.

3. 3

   While the quinoa cooks, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent.

4. 4

   Add 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of pepper to the skillet. Sauté for an additional 2 minutes until fragrant.

5. 5

   Stir in 1 can of drained and rinsed black beans, 1 cup of corn, and the cooked quinoa. Mix well and stir in 1 tablespoon of nutritional yeast and chopped fresh cilantro. Remove from heat.

6. 6

   Prepare the poblano peppers by cutting a slit down one side of each pepper and removing the seeds. Stuff each pepper with the quinoa filling, pressing down gently to pack it in.

7. 7

   Place the stuffed peppers in a baking dish. Pour 1 cup of tomato sauce over the peppers, ensuring they are well covered.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.

9. 9

   Remove from the oven and let cool for a few minutes. Serve with lime wedges for squeezing over the top.