Ingredients
- 2 tablespoons olive oil
- ½ onion chopped
- 1 clove garlic minced
- 1 jalapeño diced
- 1 can stewed tomatoes drained
- 1 can black beans
- 1 cup cooked quinoa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 large poblano peppers cut in half lengthwise
- Optional: Cheese such as queso fresco omit to make these vegan
- Cilantro
Directions
- Preheat oven to 350°F.
- Add olive to a skillet and heat over medium-high. Sauté the onion, jalapeño and garlic until fragrant. Add the can of stewed tomatoes, breaking up the tomatoes with the back of your spoon. Rinse the black beans and add to the skillet. Add all the spices. Mix in the cooked quinoa and incorporate the ingredients thoroughly. Remove the mixture from the heat.
- Add the mixture to the sliced poblanos. Top with cheese. Bake for 30–45 minutes. Garnish with cilantro and serve.
