Vegan Baked Chile Rellenos by @minimalistbaker

N/A
Medium

1 serving

🫑

4

Poblano Peppers

🫘

430 g

White Beans

🌽

170 g

Corn

🌱

60 g

Spinach

🌶️

240 ml

Enchilada Sauce

🥜

Cashew Sauce

Preparation Steps

  1. Step 1/13

    Preheat the oven to broil on high and position an oven rack near the top.

    🍪baking sheet

  2. Step 2/13

    Place the 4 poblano peppers on the baking sheet and broil until the skins are blistered and blackened, turning occasionally, about 10 min.

    poblano peppers
    🍪baking sheet
    tongs

  3. Step 3/13

    Transfer the broiled poblano peppers to a bowl and cover them for 10 min to steam.

    poblano peppers
    🥣mixing bowl

  4. Step 4/13

    Drain and rinse the canned white beans in the colander.

    canned white beans
    🥫can opener
    🧺colander

  5. Step 5/13

    Combine the drained white beans, 1 cup corn kernels, and 2 cups fresh spinach in a mixing bowl.

    canned white beans
    corn kernels
    fresh spinach
    🥣mixing bowl
    🥄spoon
    🥛measuring cups

  6. Step 6/13

    Peel the loosened skins from the poblano peppers and cut one lengthwise slit in each pepper.

    poblano peppers
    🔪knife
    🪵cutting board

  7. Step 7/13

    Remove the pepper seeds carefully and keep the peppers intact.

    poblano peppers
    🔪knife
    🪵cutting board

  8. Step 8/13

    Blend the raw cashews, 1/2 cup unsweetened almond milk, nutritional yeast, garlic powder, and sea salt until completely smooth.

    raw cashews
    unsweetened almond milk
    nutritional yeast
    garlic powder
    sea salt
    🥛measuring cups
    🥄measuring spoons

  9. Step 9/13

    Change the oven temperature to 375°F / 190°C and spread 1/2 cup red enchilada sauce in the baking dish.

    red enchilada sauce
    🥘baking dish
    🥛measuring cups
    🥄spoon

  10. Step 10/13

    Fill each poblano pepper with one-quarter of the white bean, corn, and spinach mixture.

    poblano peppers
    canned white beans
    corn kernels
    fresh spinach
    🥘baking dish
    🥄spoon

  11. Step 11/13

    Arrange the stuffed poblano peppers in the baking dish and pour the remaining 1/2 cup red enchilada sauce over them.

    poblano peppers
    red enchilada sauce
    🥘baking dish
    🥛measuring cups
    🥄spoon

  12. Step 12/13

    Bake the chile rellenos until the filling is hot and the spinach is wilted, about 15 min.

    poblano peppers
    canned white beans
    corn kernels
    fresh spinach
    🥘baking dish

  13. Step 13/13

    Drizzle the creamy cashew sauce over the baked chile rellenos and serve warm.

    raw cashews
    unsweetened almond milk
    nutritional yeast
    garlic powder
    sea salt
    🥄spoon

Composition

Ingredients

Types

Vegetables

Ingredients

Poblano peppers, White beans, Corn, Spinach, Enchilada sauce, Cashew sauce

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

390 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 46g, Dietary fiber: 12g, Fat: 18g, Saturated fat: 3g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 5mg, Potassium: 780mg, Magnesium: 105mg, Sodium: 780mg

Vitamins

Vitamin A: 310mcg RAE, Vitamin C: 105mg, Vitamin K: 180mcg, Folate: 170mcg DFE

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

baking dish, baking sheet, mixing bowl, blender, can opener, colander, knife, cutting board, spoon, measuring cups, measuring spoons

Appliances

oven

Type

Type

Type Of Dish

Main Course, Casserole

Occasions

Dinner, Weeknight dinner, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Mexican, Mexican-inspired

Geographic

Mexico, North America

Various

Aspect

Texture

Creamy, Tender, Saucy, Soft

Flavors

Smoky, Savory, Spicy, Tangy, Nutty, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Freeze without cashew sauce if possible,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)