Cheesy poblano peppers stuffed with pinto beans and corn
Course: Main Course
Keyword: stuffed poblano peppers
Servings: 82 pepper halves
215oz canslow sodium pinto beansdrained & rinsed
2limeszested & juiced
1/8tspcayenne pepper(more if you like spice!)
1cupMonterey Jack cheeseshredded
Combine 1 can of beans with water in a bowl. Mash until mostly smooth. Set aside.
Heat canola oil in a 12-inch skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, oregano, chili powder, lime zest, salt and cayenne. Cook until fragrant, about 30 seconds. Add mashed bean mixture with remaining can of beans. Cook until heated through, about 2 minutes. Off heat, add cheeses, 1/4 cup of the cilantro and juice from 1 lime.
Prepare poblanos. Leaving stem intact, cut slit in each pepper lengthwise. Microwave peppers in a covered bowl until just pliable, about 2 1/2 minutes. You might need to microwave peppers in 2 batches.
Fill peppers with bean and cheese mixture. Place peppers on baking sheet and bake at 425'F for 30-40 minutes, until peppers are soft.
Meanwhile, prepare tomato salsa. Combine tomatoes, juice from remaining lime, remaining 1/4 cup cilantro and olive oil. Serve peppers topped with tomato salsa.