Barbacoa & Black Bean Stuffed Poblano Peppers
Leftover shredded barbacoa beef stuffed into roasted poblano peppers with black beans, sweet corn, garlic, onions and green chilies.
Servings: 4
Ingredients
- 3-4 poblano peppers, halved
- 1 small yellow onion, diced
- 2 cloves of garlic, finely minced
- 1/2 cup of black beans, rinsed
- 1/2 cup of sweet corn, drained
- 4 ounces of diced green chilies
- 2 cups of shredded barbacoa
- 1/3 cup of mozzarella, shredded
- 1/3 cup of sharp cheddar, shredded
- 1/4 cup of fresh cilantro, finely chopped
Instructions
- Preheat your oven to 350 degrees
- Place the halved poblanos on a baking sheet, drizzle with a neutral oil and bake on a 350 degree oven until slightly tender (10-14 minutes) and then removed from the oven, but keep the oven set to 350 degrees
- Place a small skillet over medium heat and sauté the diced yellow onion until soft and translucent
- Add 2 cloves of finely minced garlic and cook for 60 seconds and then transfer the garlic and onions off of the heat
- In a large bowl, combine 1/2 cup of drained sweet corn with 1/2 cup of rinsed black beans, the sautéd onions and garlic, 4 ounces of diced green chiles, 2 cups of shredded barbacoa, 1/4 cup of shredded mozzarella, 1/4 cup of shredded sharp cheddar and 1/4 cup of finely chopped fresh cilantro
- Fill each half of poblano with the mixture and top with the remaining shredded mozzarella and sharp cheddar
- Return to a 350 degree oven until the filling is hot and the cheese has melted