Poblano Rolls with Red Quinoa, Black Beans, and Toasted Pepita Sauce

Name: Poblano Rolls with Red Quinoa, Black Beans, and Toasted Pepita Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: whole large poblano peppers; 1 cup red quinoa; 2 cups water; 1 1/2 cups cooked black beans; 1 cup red tomato; 1 cup white onion; 3 cloves garlic; 3 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp smoked paprika; 1 tsp salt; 1/4 tsp black pepper; 1/2 cup pumpkin seeds (pepitas); 1/2 cup fresh cilantro; 2 tbsp lime juice; 1/2 cup vegetable broth; 3 oz queso fresco; 2 tbsp extra cilantro leaves

Roasted poblano peppers stuffed with a flavorful mixture of red quinoa, black beans, tomato, and mild spices, served with a creamy toasted pepita and cilantro sauce. This is an original Latin American–inspired recipe that is colorful, hearty, and ideal as a vegetarian main course.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

4 unit large poblano peppers (lavados and dry)
170 g red quinoa (enjuagada)
480 ml water (for cocer the quinoa)
260 g cooked black beans (escurridos and enjuagados si son of lata)
180 g red tomato (chopped diced small)
120 g white onion (finely chopped, divided)
9 g garlic (chopped, divided)
45 ml olive oil (divided)
2 g ground cumin
1 g dried oregano
2 g smoked paprika
6 g salt (or to taste, divided)
1 g black pepper (or to taste)
70 g pumpkin seeds (pepitas) (without peel)
20 g fresh cilantro (lightly compacto)
30 ml lime juice (freshly squeezed)
120 ml vegetable broth (for the sauce)
80 g queso fresco (desmoronado)
5 g extra cilantro leaves (for servir)

Nutrition facts

per serving

388 kcal

Calories

14 g

Protein

39 g

Carbs

21 g

Fat

10 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the whole poblano peppers on a baking tray and roast for 15 minutes, turning halfway through, until the skin is blistered and lightly charred.
2
While the poblanos roast, place the red quinoa and water in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add half of the white onion and half of the garlic. Cook for 2 to 3 minutes until softened.
4
Add the diced tomato, ground cumin, dried oregano, smoked paprika, half of the salt, and the black pepper. Cook for 3 minutes, stirring, until the tomato releases its juices.
5
Stir the cooked black beans and the cooked quinoa into the skillet. Mix well and cook for 2 more minutes to bring the flavors together. Remove from the heat.
6
Remove the poblanos from the oven and let them rest for 5 minutes. Reduce the oven temperature to 190 °C / 375 °F. Make a lengthwise slit in each poblano and carefully remove some of the seeds, keeping the peppers intact.
7
Stuff each poblano with the quinoa and bean mixture. Place them in a baking dish and bake for 10 minutes at 190 °C / 375 °F to heat the filling through and soften the peppers.
8
While they bake, make the sauce. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium-low heat. Add the pepitas and toast for 2 to 3 minutes, stirring constantly, until fragrant. Add the remaining onion and garlic, and cook 2 minutes more.
9
Transfer the toasted pepitas, onion, garlic, fresh cilantro, lime juice, vegetable broth, and remaining salt to a blender. Blend until creamy. If you want a looser texture, add 1 to 2 extra tablespoons of water.
10
Serve the warm poblano rolls with the pepita sauce spooned over the top. Finish with crumbled queso fresco and the extra cilantro leaves.

Chef tips

For a cleaner presentation, partially peel the poblanos after roasting if the skin is very loose. The sauce also works beautifully as a dressing for grain bowls or roasted vegetables.

Substitutions

You can use white quinoa instead of red quinoa. If you prefer a dairy-free result, omit the queso fresco. Cilantro can be replaced with parsley, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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