Vegetarian Posole With Beans And Poblano Peppers Recipes

VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
• Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
• Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
• Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
• Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
• Reduce the oven temperature to 375°F (190°C).
• Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
• Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
• Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
• Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
• Enjoy!

VEGETARIAN POSOLE

Steps:

• Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.

VEGETARIAN RED POZOLE WITH RED BEANS

Steps:

• Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
• Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
• While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
• Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
• Add chile purée to pot and cook, stirring, 5 minutes.
• Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
• To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.