Good Stuff: Poblanos with Rice, “Refried” Beans & Cashew Cream

 Vegan Stuffed Poblanos by An Unrefined VeganThis 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
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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282 calories
56 g
0 g
2 g
13 g
0 g
313 g
534 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 282
Calories from Fat 14
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 534mg
Total Carbohydrates 56g
Dietary Fiber 13g
Sugars 7g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 large poblano chiles, cut in half and seeded
  2. 1-2 Tbsp. Bragg Liquid Aminos, vegetable broth, beer or water
  3. 1 15 ounce can pinto beans, rinsed and drained
  4. 1 small onion, chopped
  5. 2 cloves garlic, minced
  6. 1 4 ounce can green chiles
  7. 1 tsp. cumin
  8. 1/4 tsp. chile powder
  9. 1/4 tsp. coriander powder
  10. 1 1/2 cups cooked brown rice
  11. 1/2 cup picante sauce
  12. 1/2 cup fresh cilantro, chopped
  13. 1/2 cup+ cashew cream* (or use your favorite vegan shredded cheese)
  1. Pop the poblano chiles in the microwave for a few minutes, just to soften a little. Set aside.
  2. 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.
  3. 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

Vegan Stuffed Poblanos by An Unrefined Vegan



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30 thoughts on “Good Stuff: Poblanos with Rice, “Refried” Beans & Cashew Cream

  1. Rachel in Veganland

    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!

  2. A Tablespoon of Liz

    I love stuffed peppers, and these look amazing! And there’s something about rice and beans that is just so delicious.

  3. My Plant Based Family

    This looks like my kind of meal! I’ve never made cashew cream but I may need to try it soon,

  4. Gabby @ the veggie nook

    What a nice looking dish! I just love Mexican flavours and heat so this is right up my alley.

    Have a lovely weekend 🙂

  5. Richgail Enriquez

    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.)

  6. tinykitchenstories

    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…

  7. Pingback: Ancho Poblano Chile Pepper | Landscaping - Gardening

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