Delicious and Healthy Vegan Chiles Rellenos Recipe

Ingredients

  • 8 Poblano Peppers
  • 1 tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 2 cloves of Garlic, minced
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 cup Corn Kernels, frozen or fresh
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups Vegan Cheese, shredded
  • 2 cups Tomato Sauce
  • 1 cup All-purpose Flour
  • 1 cup Non-dairy Milk
  • 1 cup Bread Crumbs
  • Vegetable Oil for frying

Steps and instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the Poblano peppers on the baking sheet and roast for about 20-25 minutes, turning them halfway through, until the skins are charred and blistered. Remove from the oven and let them cool.
  3. While the peppers are cooling, heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauté until the onions become translucent.
  4. Add the black beans, diced tomatoes, corn, cumin, salt, and pepper to the pan. Stir well and let it cook for about 10 minutes until the mixture is heated through. Remove from heat and add the shredded vegan cheese, stirring until it's well combined.
  5. Once the peppers are cool enough to handle, gently peel off the skins. Make a small slit in each pepper and carefully remove the seeds, trying not to tear the peppers. Fill each pepper with the bean and cheese mixture.
  6. Pour the tomato sauce into a baking dish. Place the filled peppers in the dish.
  7. Preheat your oil for frying. While the oil is heating, prepare your breading station. Place the flour, non-dairy milk, and bread crumbs in separate bowls. Dip each filled pepper in the flour, then the milk, and finally the bread crumbs, making sure each pepper is fully coated.
  8. Fry the breaded peppers in the hot oil until golden brown, then place them back in the tomato sauce in the baking dish.
  9. Bake the stuffed peppers for about 20 minutes, until the sauce is bubbling and the peppers are heated through. Serve your Vegan Chiles Rellenos hot, topped with additional tomato sauce if desired.

Tools for making

  • Baking Sheet - Used for roasting the Poblano peppers in the oven.
  • Parchment Paper - Placed on the baking sheet to prevent the peppers from sticking and make cleanup easier.
  • Large Pan - Used to sauté the onion and garlic, and cook the filling mixture.
  • Baking Dish - Used to hold the tomato sauce and baked stuffed peppers.
  • Oil for Frying - Used to fry the breaded peppers until they are golden brown.
  • Flour - Used in the breading station to coat the stuffed peppers.
  • Non-dairy Milk - Used in the breading station to help the flour adhere to the peppers.
  • Bread Crumbs - Used in the breading station to add a crispy texture to the stuffed peppers.

Recipe variations

  • Use different types of peppers such as Anaheim or bell peppers instead of Poblano peppers.
  • Experiment with different fillings like quinoa, lentils, or tofu instead of black beans.
  • Add some diced jalapenos or chipotle peppers to the filling for an extra kick of spice.
  • Try using different vegan cheeses such as vegan cheddar, mozzarella, or pepper jack.
  • Instead of tomato sauce, serve the Chiles Rellenos with salsa or a spicy vegan enchilada sauce.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free version of the recipe.
  • Use crushed cornflakes or panko breadcrumbs instead of regular breadcrumbs for a different texture in the breading.
  • Make a healthier version by baking the breaded peppers instead of frying them.
  • Add some fresh herbs like cilantro or parsley to the filling mixture for added flavor.
  • For a different twist, serve the stuffed peppers with a side of vegan sour cream or guacamole.

Recipe overview

This Vegan Chiles Rellenos recipe brings a tasty twist to the traditional Mexican dish, replacing the usual cheese stuffing with a hearty blend of black beans, corn, and vegan cheese. These poblano peppers are roasted, filled with a delicious mixture of veggies and spices, then breaded and fried to a golden brown. They're then baked in a tangy tomato sauce for an extra burst of flavor. This dish is a perfect centerpiece for a vegan Mexican feast, offering a combination of textures and tastes - the mild heat of the peppers, the savory filling, and the crisp coating. It's a bit of a project, but the end result is well worth it. Plus, you can prepare the stuffing ahead of time to simplify the cooking process. Get ready for a culinary adventure with these Vegan Chiles Rellenos!

Common questions

  1. Can I use a different type of pepper? Yes, you can use other mild peppers like Anaheims or Cubanelles if you can't find Poblano peppers.
  2. Can I use fresh tomatoes instead of canned? Absolutely! You can use about 2 cups of diced fresh tomatoes instead of canned diced tomatoes.
  3. What can I use as a substitute for vegan cheese? If you don't have vegan cheese, you can use dairy-free cream cheese or nutritional yeast for a cheesy flavor.
  4. Can I bake the breaded peppers instead of frying them? Yes, you can bake the breaded peppers at 400°F (200°C) for about 25-30 minutes until they are crispy and golden brown.
  5. Can I make the filling ahead of time? Absolutely! You can make the bean and cheese mixture a day ahead and refrigerate it until you are ready to assemble the Chiles Rellenos.
  6. What can I serve with Vegan Chiles Rellenos? Vegan Chiles Rellenos are often served with rice, beans, guacamole, and a side of fresh salsa or salad.

Serving dishes and utensils

  • Baking Sheet - Used to roast the Poblano peppers in the oven.
  • Parchment Paper - Lined on the baking sheet to prevent sticking and make cleanup easier.
  • Large Pan - Used to sauté the onions and garlic and prepare the bean and cheese filling.
  • Baking Dish - Used to hold the tomato sauce and bake the stuffed peppers.
  • Frying Pan - Used to heat the oil and fry the breaded peppers.
  • Tongs - Used to handle the roasted peppers and dip them in the breading station.
  • Bowls - Used to hold the flour, non-dairy milk, and bread crumbs for the breading station.
  • Spatula - Used to flip and remove the breaded peppers from the oil.
  • Oven Mitts - Used to handle hot baking sheets, pans, and dishes.
  • Serving Plates - Used to serve the finished Vegan Chiles Rellenos.

Origin stories

Chiles Rellenos originate from the cuisine of Mexico, a land rich in culinary history and vibrant flavor profiles. This beloved dish, traditionally consisting of a chili pepper stuffed with cheese, then breaded and fried, can trace its roots back to the Puebla region of Mexico. It's said to have been invented during the era of colonial Mexico in a bid to fuse Spanish and indigenous cuisines. What's particularly captivating is that the name "Chiles Rellenos" translates to "stuffed peppers", aptly describing this delicious concoction. However, our version takes a vegan twist, using vegan cheese and beans instead, showcasing the versatility of this classic dish, and proving that regardless of dietary choices or restrictions, everyone can partake in the enjoyment of rich Mexican culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.