Categories: Vegetables

Ingredients

• 4 poblano chiles
• 1/2 cup organic vegetable broth
• 1/2 cup uncooked bulgur
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 (4-ounce) can chopped green chiles, undrained
• 2 teaspoons cumin
• Cooking spray
• 3/4 cup shredded Monterey Jack cheese
• 2 cups chopped seeded tomato (about 2)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 jalapeño pepper, seeded and finely chopped

Directions

1. Preheat broiler.

2. Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a paper bag; fold to close tightly. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.

3. Reduce the oven temperature to 400°.

4. Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.

6. Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned.

7. Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.

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