Spanish rice with black beans was one of my go-to meals when I was younger. This is a recreation of that dish with a couple of my own twists on it – using quinoa instead of rice, and stuffing the whole thing in a poblano pepper for some added flair.
I used mini poblano peppers for this (that’s what I could find at the market) which makes these great for an appetizer, but you could serve these in larger peppers and pair them with some protein for a meal!
- 8 mini poblano peppers
- 1 can black beans
- 1.5 cups cooked quinoa
- 1/4 cup tomato sauce
- 1 clove garlic, minced
- 1 tsp avocado oil
- 1 tsp tajin
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp hot sauce (your favorite)
- 1/4 tsp chili powder
- Cilantro for garnish
- Preheat the oven to broil.
- Cut the poblano peppers in half and remove the seeds and pith.
- Place, skin side up, on a baking sheet and broil for 5-6 minutes, until the skin is slightly charred.
- In a pan over medium heat, add avocado oil and garlic, and cook for about 2 minutes (until the garlic is fragrant).
- Add in the remaining ingredients, minus the peppers and cilantro.
- Mix and cook until heated through but still moist.
- Stuff the poblanos with the quinoa mixture.
- Top with cilantro
Other suggested toppings
- Cotija cheese
- Hot sauce