This is one of the easy “go-to” recipes in my family. There are very few ingredients and you can either make it ahead of time and bake it later or make and bake all at once. Sorry my vegan friends, this one has some cheese! It’s easy and yummy even without the cheese, though if you want to give it a try.
There are a lot of “anti-bean” messages out there these days, but I love the plant protein and fiber and find it to be a delicious and inexpensive way to feed my family. Give it a try and see what you think! Serve with a side salad and fresh cucumbers and tomatoes from the garden.
4 poblano peppers, washed, halved and seeded (make sure to select good sized peppers that serve as a “boat” for the other ingredients
4 15.5-oz. cans of black beans, rinsed and drained
4 10-oz. cans of red or green enchilada sauce
8 oz. shredded Mexican blend cheese
Place the 4 halved poblano peppers in a 9×13 glass pan (8 halves total). Spread the rinsed and drained beans, divided equally, into the halved peppers. Pour enchilada sauce over all peppers equally. Bake at 375°F for 40 minutes. Sprinkle shredded cheese over the top and bake at 375°F for an additional 15 minutes or until golden brown. Serves 4-8.