Saturday, April 23, 2005

Stuffed Poblano Chilies


8 Poblano chilies
2 (15 1/2 oz.) cans black beans
2 tbsp. vegetable oil
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. oregano
Pinch of cinnamon
1 1/2 c. tomato puree
2 tbsp. finely chopped cilantro
1/4 c. drained nonfat yogurt or farmer's cheese (optional)

Roast chilies over a stove flame or under a broiler, turning to roast evenly, until skin is charred all over. Place in a plastic bag and seal shut. Let peppers sit for 15 minutes. Drain beans, reserving the liquid from one can. In a blender or food processor puree the beans, adding bean liquid from can to make a creamy texture. Heat oil in a large no-stick skillet. Saute garlic until fragrant. Then stir in pureed beans, cumin, oregano, and cinnamon.

Cook over medium heat, stirring with a wooden spoon for 5 to 10 minutes until beans are thick and well-seasoned. Peel skin from peppers (not all of the skin will come off). Cut a lengthwise slit down one side of each pepper, remove seeds and stems, and lay peppers flat. Fill peppers with bean mixture. Wrap peppers around filling and place seam side down on a baking dish that has been coated with vegetable spray. Combine tomato puree and cilantro and spoon over the peppers. Bake in a preheated oven at 400 degrees for 15 to 20 minutes. If you want, dab with the yogurt or cheese 5 minutes before the peppers are done. Serve with tortillas.


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