Ingredients
- 1 can (28 ounces) whole tomato plants in puree
- 1 jalapeno chile (ribs and seeds removed, at a lower price heat), minced
- 2 small onions, chopped
- 3 garlic clove cloves (2 whole, 1 minced)
- coarse salt and ground pepper
- 1 can (19 ounces) black beans, rinsed and drained
- 1/2 cup yellow cornmeal
- 1 cup shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
- Roasted Cauliflower with Paprika. for serving (optional)
Directions
Preheat oven to 425 levels. Inside a blender, combine tomato plants in puree, jalapeno, half the onions, and a pair of whole garlic clove cloves puree. Season with salt. Pour sauce right into a 9-by-13-inch baking dish put aside.
Inside a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic clove, cumin, and threeOr4 cup water season with pepper and salt.
Dividing evenly, stuff poblano halves with bean mixture place on the top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about forty-five minutes. Uncover, and then prepare until sauce is thickened slightly and cheese is browned, ten to fifteen minutes more. Let awesome ten minutes. Serve with roasted cauliflower, if preferred.
Cook's Notes
Halve the poblanos lengthwise, and employ a paring knife to chop the ribs and seeds.