Roasted Chiles Rellenos with Black beans

Roasted Chile Rellenos- vegan adaptable, lightened up a nd can be made on one sheet pan!

5 from 29 reviews

A healthy, vegan adaptable, Roasted Chiles Rellenos Recipe – that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients – all baked together on one sheet-pan – saving a step!



Serve with rice, sour cream, toasted pumpkin seeds, cilantro


Preheat oven to 45oF

Cut the tomatoes in half and arrange them on the sheet pan. Add the onions to sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. ( You can also char the peppers on a gas burner, see notes) Drizzle with olive oil, sprinkle with salt and pepper and place in the oven and check after 15 minutes. If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.

In the meantime make the filling. Mix the beans ( drained, rinsed) with the cheese. If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta.  Season the mixture with salt and pepper.

When the poblanos are just tender, take the sheet pan out of the oven ( leave the oven on) and let it cool. Add ⅓ of the onions, chopping them up, into the filling mixture and stir.

Blend up the Roasted Ranchos Sauce. Place the other half of the onions into a blender along with the tomatoes, pan juices, jalapeño,  garlic, ½ cup stock, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro  – and blend until  smooth. Set aside.

Cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don’t worry about actively peeling them, especially poblanos – their skins are quite thin -Leaving some of the skin on is perfectly fine.  Pasillo peppers have thick skin and should be peeled.

In a large baking dish ( or oven proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom ( use about half the sauce). Place the peppers overtop of the sauce, slit side up, then spoon the filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point you could add more shredded cheese to the top, or leave it off.

Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.

Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.


Poblano Chilies ( vs Pasilla peppers) are easiest to work with- they are sturdier. They will most likely take 30 minutes to roast while pasillas roast much quicker, so check after 10-15 minutes or they may get too soft to handle.  You can also blacken either of peppers on a gas grill or on a stovetop gas burner ( easiest)  rotating with tongs until charred on all sides, then wrap up in foil for 8-10 minutes to allow them to soften before  seeding and peeling under cool running water.

If cooking for mixed households you can bake these individual baking dishes or even in mini cast iron skillets like you see here – which is especially nice if cooking for both vegans and meat-eaters. You can easily add meat to some while keeping others vegan or vegetarian. If adding meat, browned Mexican chorizo is nice as well as cooked shredded chicken or browned ground turkey.

The peppers you see in the photos were abnormally large poblanos. One pepper was one serving.  If you only have smaller ones available, get more, you may need to serve 2 as a serving.

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