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  • Ava Trujillo

Plant Based Chile Rellenos



I decided to try and make a vegan version of chile rellenos. Who doesn’t love chiles filled with cheese and fried in oil? However, egg and cheese don’t agree with me anymore so I decided to create a flavorful alternative. I drew inspiration from stuffed bell peppers and thought, wow, I can pretty much stuff whatever I want in chiles! I hope this recipe inspires you to create your own “stuffed peppers” with the flavors you grew up with. I used my mom’s beans and rice recipe as the bulk ingredient to stuff the peppers. Instead of ground beef I like to use mushrooms but feel free to use ground beef if you like.

Rice:

1c brown rice or white rice

1 8oz can of tomato sauce

1 1/2 c vegetable or chicken broth

1/2 onion chopped

2 cloves garlic minced

Bag of frozen corn (optional)

Salt and pepper to taste

Toast the raw rice in a cast iron pot with onion and garlic until golden brown. Add liquid and corn then simmer covered for 30 mins until rice is soft. If you are using brown rice, it will take a little longer to cook, about 40-50 minutes.

Beans:

1 cup dried pinto beans, soak for a full 24 hours before cooking to make it easier to digest.

1 small onion, chopped

2 Garlic cloves, chopped

1-2 sticks of Fresh oregano or 1tsp dried

1 Bay leaf

1/2 tsp Salt

1/4 tsp pepper

Enough water to cover beans, about two inches above the beans or half of your index finger.

Bring to a boil then simmer for 30-40 mins. OR put all Ingredients in an instant pot and pressure cook for 6-9 minutes.

Chiles:

Broil 5 Poblano or Anaheim chiles in oven till charred. Put charred chiles in a glass bowl. Cover bowl with a plate to let them sweat for about 20-30 minutes. When cool, peel the skin off, slice the middle and scoop out the seeds to create a "cup" for the filling.

Filling:

1 cup chopped mushrooms

1 garlic clove

Some of the cooked rice you made about 1/2 cup

Some of the beans you made, without the liquid, about 1/2 cup.

Spinach, about a cup

1/2 to 1 cup Vegetable or chicken broth

1/2 tsp Oregano

1 tsp Chile powder

1/2 tsp Cumin

1/2 tsp All spice

Salt and pepper to taste

Add more beans or rice to your filling if you like.

Sauté mushrooms and garlic together in an oiled, large, non stick pan until soft, about 5-10 minutes. Add rice, beans, and spices. Sauté for about 10 more minutes. Add a bit of broth as you sauté to prevent the beans and rice from sticking to the pan.

Stuff chiles and bake at 375 degrees Fahrenheit for 10-15 minutes. I made 5 chiles. Top with your favorite salsa and roasted pepitos (pumpkin seeds). If I have left over stuffing, I’ll throw it in a whole wheat or corn tortilla for lunch the next day with some avocado and salsa.

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