Chile Relleno (Stuffed Chile Peppers)

INGREDIENTS:

• 5 poblano chiles
• 1 tbsp of olive oil
• 1⁄2 cup of onion, chopped
• 1 (15 oz) can of unsalted black beans, drained
• 1⁄4 tsp of ground cumin
• 1⁄2 cup of low-sodium chicken stock
• 1⁄2 cup of mozzarella cheese

Directions

1. Preheat the oven to 350° F. Place the chiles on a baking sheet and roast for 20 minutes.

2. Peel the roasted chiles and cut them in half lengthwise.

3. Heat the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent. Add the black beans and cumin.  Cook for five minutes.

4. Transfer the black bean mixture to a blender and blend with the chicken stock to form the “refrito.”

5. Fill the chiles with refrito. Arrange on a baking sheet, with open sides facing up, and sprinkle with mozzarella.

6. Bake at 350° F until cheese is browned—about 12 minutes in the oven, or five minutes in the air fryer. Serve and enjoy!