Vegetarian Black Bean Chile Rellenos | Rachael Ray | Recipe

For the peppers, char on open flame or under broiler evenly all over to blacken and loosen skin. Cover and let cool, then peel the peppers. Cut a slit along the top of each and scoop out seeds carefully.    

For the sauce, heat oil in skillet over medium to medium-high heat. 

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

rachael ray small skillet

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Add onion, season with salt and pepper and soften a couple of minutes. Add cumin, coriander, oregano, chili powder and garlic, stir a minute or 2 and add tomatoes and broth or stock. Simmer to thicken a few minutes, then purée until smooth.   

For the filling, heat oil in skillet over medium to medium-high heat. Add onions, peppers, garlic, salt, pepper, cinnamon, cumin and coriander and stir. Add beans and simmer to thicken. Add hot sauce.   

Heat oven to 425°F, with rack at center.  

Shred cheese and have toppings ready.  

In a large cast-iron skillet or casserole dish, slather half of the ranchero sauce. Fill the peppers with some cheese, fill with beans and top with remaining sauce. Top with remaining cheese and bubble and brown it in oven. Top with cilantro, scallions and pepitas and serve from pan.      

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnppq0psDAq6Capl2XuaKvymaZnpmeYrCptcueZKudnKGyr7vSZqmam5iWsq150Zqw