For the filling–saute onion and garlic, add the fresh corn, roasted yams, black beans, spices and fresh cilantro.
After the peppers are roasted, wrap in foil and let them steam a bit before running under cool water, gently removing the skins with your fingers. Carefully slice off the tops and remove the seeds. I have also steamed the peppers and left the skins on, with good results.
The avocado cilantro sauce comes together simply and easily in the blender. Just puree until smooth and creamy.
Spoon a little of the avocado cilantro sauce on a plate or bowl, underneath the stuffed peppers.
Finish with a sprig of cilantro.
Add queso freso crumbles to the top if desired….or leave it off for a completly vegan meal.
Or serve the Stuffed Poblanos on a platter with sauce underneath, or drizzled over top. Or both!
Enjoy ….and hope you are having a delicious week!
Vegan Stuffed Poblanos with Avocado-Cilantro Sauce
A vegan, gluten free stuffed pepper filled with corn, blackbeans, roasted sweet potatoes and cilantro served over an Avocado cilantro sauce.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4-6
- Category: main
- Cuisine: Mexican
- 6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
- 1 sweet potato- 2 Cups, small dice
- 1 corn on the cob, shucked, kernels cut ( or use 1 cup frozen corn, trader Joe’s roasted corn is tasty)
- 1 C finely diced onion
- 4 garlic cloves- rough chopped
- 1 C cooked black beans
- ¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
- 1 T Cumin
- 2 tsp coriander
- ½ tsp chile powder
- ½ tsp kosher salt
- ⅓ C chopped cilantro
Vegan, Oi-Free Avocado Cilantro sauce
- ⅔ C Avocado ( one small avocado)
- ⅓ C cilantro
- 2/3 C water- plus more as needed
- ½ teaspoon kosher salt
- 1 tsp coriander
- ⅛ C lime juice
- 2 garlic cloves
- cracked pepper
- Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.
- Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.
- Shuck the corn and cut the kernels off the cob.
- Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.
- In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.
- If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.
- Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!