This is another recipe that I adapted from Cooking Light’s Fresh Food Fast, opting to make my own “refried” beans rather than using canned. It’s really not a whole lot more time or effort to make one’s own and the taste is so much better and fresher – and you can control the seasonings. Instead of a mess o’ cheese on top, I used luscious cashew cream.
I do not include the recipe for cashew cream here because 1) just about every vegan has his or own version, and 2) my version came straight from Vegan Yum Yum.
Poblanos with Rice, "Refried" Beans & Cashew Cream
2015-08-19 06:31:42
Serves 4
Easy, delicious comfort food with a kick! Poblanos stuffed with rice and "refried" beans and topped with rich cashew cream. Vegan and gluten-free.
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Nutrition Facts
Serving Size
313g
Servings
4
Amount Per Serving
Calories 282
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 534mg
22%
Total Carbohydrates 56g
19%
Dietary Fiber 13g
54%
Sugars 7g
Protein 13g
Vitamin A
21%
Vitamin C
228%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 large poblano chiles, cut in half and seeded
- 1-2 Tbsp. Bragg Liquid Aminos, vegetable broth, beer or water
- 1 15 ounce can pinto beans, rinsed and drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 4 ounce can green chiles
- 1 tsp. cumin
- 1/4 tsp. chile powder
- 1/4 tsp. coriander powder
- 1 1/2 cups cooked brown rice
- 1/2 cup picante sauce
- 1/2 cup fresh cilantro, chopped
- 1/2 cup+ cashew cream* (or use your favorite vegan shredded cheese)
Instructions
- Pop the poblano chiles in the microwave for a few minutes, just to soften a little. Set aside.
- In a medium-sized saucepan, saute the onion and garlic in the Liquid Aminos (or broth, beer or water) until onion is soft. Add the green chiles, cumin, chile powder and coriander powder and saute for a minute or two. Stir in the pinto beans, lower the heat and cover the pot. Simmer for about 20 minutes. Remove pan from the heat and mash the beans to desired consistency. Stir in the brown rice, picante sauce and cilantro.
- Line a baking dish with foil and place the poblano chile halves in the dish. Divide the bean mixture between the chiles and top with cashew cream. Cover with foil and bake for 25-30 minutes. Let the chiles rest for a few minutes before serving. Garnish with additional fresh cilantro and serve with salsa fresca and limes.
an unrefined vegan http://www.anunrefinedvegan.com/
Looks divine…! What a gorgeous meal!
Thank you, ma’am!
Delicious! This looks like a rockin’ meal to have in the warmer months! I adore poblanos, especially on the grill and your additions of cashew cream and stuffing make this look so hearty and delicious!
OMGoddess! This looks divine! /drool
Looks heavenly!
And great call out for the BPA ban!
Thank you!
I love stuffed peppers, and these look amazing! And there’s something about rice and beans that is just so delicious.
It’s a classic!
This looks like my kind of meal! I’ve never made cashew cream but I may need to try it soon,
It’s really nice – and easy to make. Works in a lot of different kinds of recipes.
Beautiful photos! I really think you should open a restaurant. In Scotland.
Haha! Tempting!
What a nice looking dish! I just love Mexican flavours and heat so this is right up my alley.
Have a lovely weekend
Thanks, Gabby! You too – –
This meal is so delicious! Cashew cream? I am so there 😀
Cheers
Choc Chip Uru
I know, right? How could cashew cream ever be wrong ;-)?!
Signed the petition – thanks.
Roxanne
The Good Luck Duck
Thanks to you, Roxanne!
I think canned refried beans are nasty & the ones served in restaurants are not vegan, so once again, your recipe saves the day. Thanks for looking out for the rest of us! (Btw, that’s a good looking tomato.)
Yep, canned have that…taste. Whatever it is. Yeah, I kinda lucked out on the tomatoes. They actually tasted pretty good, too, for hot house ones.
Wow, almost too beautiful to eat! But I bet I could manage.
Yeah, we managed to overcome and snarf them down ;-)! Someone’s gotta do it.
I love making my own “refried” beans, too! You can’t be sure what they throw in the others. Also, can’t wait to try your cashew cream…
Oh, and *of course* you know I’m a huge fan of stuffed poblanos! 😉
I do!
oh woow! everything on your blog look so amazing I can’t believe it!! 😀
Awww, thank you!
I am obsessed with beans right now. Nice twist!
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