Ingredients:
6 poblano peppers, roasted
1 batch Chard and Mushroom Quinoa Pilaf
½ medium onion, small dice
2 cloves garlic, minced
1 teaspoon cumin seeds, toasted
2 cups cooked black beans, or one 15-ounce can, drained and rinsed well
1 chipotle pepper, halved, seeded and soaked in warm water for 20 minutes (if you like the heat, omit the soaking)
sea salt to taste
Directions:
1. Preheat oven to 425 degrees.
2. Place the poblanos on a baking sheet and roast, turning occasionally, for about 20 minutes, or until the peppers are lightly charred and still a bit firm.
3. Cut the top off the peppers when they are cool enough to handle. Carefully remove the core and seeds. Fill each pepper to the top with chard mixture. Arrange in a baking dish. Bake for 15 minutes, or until warmed through.
To make the Chipotle Black Bean Sauce:
1. Place the onion in a medium skillet over medium heat and sauté for 7-8 minutes. Add 1-2 tablespoons of water as needed to keep the onion form sticking to the pan. Add the garlic and toasted cumin seeds and cook for another minute.
2. Add black beans and chipotle to a blender and process until smooth. Add water as needed to achieve a smooth consistency.
3. Add the bean mixture to the pan with the onion mixture. Add ½-¾ cup of water, as needed, and whisk until creamy. Cook over low heat until warmed through, then season with salt and serve over the warm poblano peppers.