- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
"We are making vegetarian Mexican!" says Rach. "That's right, people. We're making food that is so delicious and so substantial that even if you're a meat eater, you are going to be down with my vegetarian black bean and cheese-stuffed chile rellenos." She tops them with cilantro, scallions and pepitas. You can also follow John's lead and add sour cream and more hot sauce. These "beauties," as Rach calls them, are totally delish either way!
Pro Tip from Rach: Try not to overhandle the charred peppers so you don't tear the flesh. If there are some seeds or little bits of skin left, that's okay.
For the peppers, char on open flame or under broiler evenly all over to blacken and loosen skin. Cover and let cool, then peel the peppers. Cut a slit along the top of each and scoop out seeds carefully.
For the sauce, heat oil in skillet over medium to medium-high heat.
Add onion, season with salt and pepper and soften a couple of minutes. Add cumin, coriander, oregano, chili powder and garlic, stir a minute or 2 and add tomatoes and broth or stock. Simmer to thicken a few minutes, then purée until smooth.
For the filling, heat oil in skillet over medium to medium-high heat. Add onions, peppers, garlic, salt, pepper, cinnamon, cumin and coriander and stir. Add beans and simmer to thicken. Add hot sauce.
Heat oven to 425°F, with rack at center.
Shred cheese and have toppings ready.
In a large cast-iron skillet or casserole dish, slather half of the ranchero sauce. Fill the peppers with some cheese, fill with beans and top with remaining sauce. Top with remaining cheese and bubble and brown it in oven. Top with cilantro, scallions and pepitas and serve from pan.