Baked Vegan Chile Rellenos with Black Beans

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main Course
• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Diet: Vegan
• Tags: plant-based, Mexican, stuffed peppers, baked, gluten-free, protein-rich, comfort food

Nutritional Values

This vegan chile rellenos recipe is naturally gluten-free and packed with plant-based protein from black beans and tofu. The dish is rich in fiber, vitamins, and minerals while being lower in saturated fat compared to traditional versions made with cheese and eggs. Poblano peppers provide vitamin C and antioxidants, while nutritional yeast adds B vitamins.

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Baked Vegan Chile Rellenos with Black Beans

These delicious baked vegan chile rellenos feature roasted poblano peppers stuffed with a savory filling of black beans and tofu ricotta seasoned with nutritional yeast, cumin, chili powder, and cilantro. Topped with a homemade ranchero-style tomato sauce, this plant-based version skips the traditional egg batter and dairy cheese for a healthier, lighter take on the Mexican classic.

Ingredients
[ ] 6 large poblano peppers
[ ] 1 can (15 oz) black beans, drained and rinsed
[ ] 14 oz firm tofu, drained and pressed
[ ] 3 tablespoons nutritional yeast
[ ] 1 teaspoon cumin
[ ] 1 teaspoon chili powder
[ ] 1/4 cup fresh cilantro, chopped
[ ] 1/2 teaspoon salt
[ ] 1/4 teaspoon black pepper
[ ] 4 medium tomatoes, diced
[ ] 1 medium onion, diced
[ ] 3 cloves garlic, minced
[ ] 1 jalapeno, seeded and minced
[ ] 1 teaspoon olive oil
[ ] 1/2 teaspoon dried oregano
[ ] 1/4 cup vegetable broth
[ ] Lime wedges for serving
[ ] Additional cilantro for garnish

Instructions
[ ] 1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
[ ] 2. Place the 6 poblano peppers on the prepared baking sheet and roast for 20–25 minutes, turning occasionally, until the skins are blistered and charred.
[ ] 3. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a kitchen towel, and steam for 10 minutes.
[ ] 4. Reduce oven temperature to 375°F.
[ ] 5. While the peppers steam, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
[ ] 6. Add the minced garlic and minced jalapeño to the skillet and cook for 1 minute until fragrant.
[ ] 7. Stir in the diced tomatoes, ½ teaspoon cumin, ½ teaspoon dried oregano, and ¼ cup vegetable broth. Simmer for 10–12 minutes until the sauce thickens slightly.
[ ] 8. Season the sauce with salt and pepper to taste, then remove from heat and set aside.
[ ] 9. Crumble the pressed firm tofu into a large bowl. Add the drained and rinsed black beans, 3 tablespoons nutritional yeast, remaining ½ teaspoon cumin, 1 teaspoon chili powder, ¼ cup chopped cilantro, ½ teaspoon salt, and ¼ teaspoon black pepper.
[ ] 10. Mix the filling well, then mash slightly with a fork, leaving some texture.
[ ] 11. Carefully peel the skins off the steamed poblanos. Make a lengthwise slit in each pepper and gently remove the seeds and membranes, keeping each pepper intact.
[ ] 12. Spread half of the ranchero sauce evenly over the bottom of a 9×13-inch baking dish.
[ ] 13. Stuff each poblano generously with the black bean and tofu ricotta filling. Place the stuffed peppers seam-side up in the baking dish.
[ ] 14. Spoon the remaining ranchero sauce over the stuffed peppers. Cover the dish tightly with foil.
[ ] 15. Bake at 375°F for 25–30 minutes until heated through.
[ ] 16. Remove from the oven, garnish with fresh cilantro, and serve immediately with lime wedges.

https://www.cuisinesavvy.com/recipe/baked-vegan-chile-rellenos-with-black-beans