Black Bean Chile Rellenos with Yogurt Mexican Crema

Happy Meatless Monday! This might be the BEST meatless Monday meal we have had in a LONG time. This Black Bean Chile Rellenos with Yogurt Mexican Crema is light, yet still filling and it is packed full of flavor! Mexican Crema is usually made with sour cream, which I always sub with Greek yogurt instead. It turned out fabulous! My husband, who really does not much care for any “meatless meal” said that this was one of the best things I have ever made! I was shocked! You guys have to give this dish a try and let us know what you think!

Black Bean Chile Rellenos with Yogurt Mexican Crema Ingredients:

• 2-4 poblano peppers (Select firm, meaty peppers without wrinkles for roasting)
• 15 oz. can of Black Beans (no salt added)
• 2 cups of cooked Brown Rice
• 1/2 jalapeno
• 1/4 cup chopped cilantro
• 1 tbsp. fresh lime juice
• 1/4 red onion, chopped
• 2 cups packed of chopped kale
• 1 cup of your favorite Salsa
• 2-3 tbsp. olive oil
• 1 tsp. salt
• 1/4 cup monteray jack cheese

For the Crema:

• 3/4 cup of Chobani Non- Fat Plain Greek Yogurt
• 2 tbsp. fresh lime juice
• 2 cloves of garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

Method:

1.  For the Crema:  Combine all crema ingredients (3/4 cup greek yogurt, 2 tbsp. lime juice, 2 cloves of minced garlic, salt and pepper).  Whisk together and set aside, or cover and refrigerate if you are making in advance.  (You can cover and refrigerate for as long as the greek yogurt expiration date says.)

2. In a small saucepan, heat 1 tbsp. of olive oil over med-high heat.  Saute 1 clove of minced garlic and 1/2 of a jalapeno, chopped. Saute for about 3-4 minutes, then add black beans, 1 tbsp. lime juice, 1/4 cup of chopped cilantro, and 1 tsp. salt.  Bring beans to a simmer, then turn heat down to low, cover and cook, for at least 30 minutes, or until the poblano peppers are ready to be stuffed.

4.  Turn the oven on Broil.  Place your poblanos on a baking sheet and then in the oven on the top rack, directly under the broiler.  Turn every few minutes until they are charred on all sides.  Remove the poblanos from the oven and turn the heat down to 350 degrees. Place the poblanos in a brown paper bag. Fold the bag closed and let the poblanos steam for about 5 minutes.

5.  Meanwhile, while the poblanos are steaming, in a medium skillet saute the sliced red onion and the kale in 1 tbsp. of olive oil over medium heat for about 5 minutes, or until onions are tender and kale is wilted.

6. Strain the black beans to remove all of the juice, then place them in a large bowl.  Add the kale and onion saute, 2 cups of cooked brown rice, and 1 cup of salsa.  Stir until well combined.

7.  Remove the poblanos from the bag and peel off the charred skin.  Cut a slit lengthwise down each one and using a spoon carefully remove the seeds.

8.  Place the poblano peppers, slit side up, on a baking sheet or oven safe skillet.  Stuff them with as much black bean/rice mixture as possible.  Sprinkle with just a little bit of monteray jack cheese.  (If you are only doing 2 peppers, you’ll have a little bit of the mixture leftover.  Save it and throw it in your eggs for breakfast tomorrow or over lettuce for lunch!)

8.  Place the stuffed peppers in the oven at 350 degrees on the middle rack and bake for about 10 minutes and cheese is melted.  Remove from oven.

9.  Drizzle with the Yogurt Mexican Crema and serve immediately!  Enjoy!