Super delicious poblano peppers stuffed with black beans, sweet potato and sweet corn. They are super easy to make, flavorful, filling and vegan!
Send some love to foodarchmage.com where we found this recipe!
Super delicious poblano peppers stuffed with black beans, sweet potato and sweet corn. They are super easy to make, flavorful, filling and vegan!
Send some love to foodarchmage.com where we found this recipe!
Preheat oven to 400 degrees.
Using microwave steamer (or poke holes and cook whole in the microwave, or boil- your preference!), cook sweet potatoes until soft enough to mash. I dice my potatoes small and cook them in the steamer to keep the bits of skin small, but you could peel them if you’d like!
Mash sweet potatoes in a bowl, leaving a little chunky- if it needs more moisture, add a few tablespoons of broth or salsa, or a teaspoon of Earth Balance. Stir in black beans, corn, nutritional yeast, salsa, and seasonings.
Blend the tomatoes and chilis, onion, half of the cilantro, chipotle and adobo, and garlic until smooth, pour into the bottom of a large baking dish.
Cut peppers in half, remove seeds, and stuff with filling, arrange open side up in baking dish
Cover dish with foil and bake for 30 minutes, uncover, bake for 5-7 minutes until topping has browned a little.
Serve hot garnished with remaining cilantro and favorite toppings (avocado, tomato, green onion)
By VeggieSouls
