Thursday, February 12, 2009
Black Bean Poblano Pepper Bake
This was a home run on Beaty's Creek tonight. Raven had rehearsal so we made a quick dinner of it. I made rice with this but eggs cooked along with the peppers in the oven would be delish! Raven ate corn tortillas with hers, still need to learn to make those. Give this a try and you will have a good dinner without alot of effort.
7 poblano peppers-cut in half and seeded
2 cans of black beans-drained and rinsed
3 pounds of pepper jack cheese-shredded
1 large can Rotel
1 large can of enchilada gravy
2 T cumin
2 T garlic powder
Paul Newman's Salsa
Pour Rotel and enchilada gravy into your baking pan. Lay each half of your peppers in the mixture. Now mix your beans and cheese together(I think I will add a can of whole kernel corn next time.). Place about a 1/4 cup in each pepper, make sure you fill it up but don't overfill. Now sprinkle your cumin and garlic over the top of everything. Cover and bake at 350' for 1 1/2 hours covered, take cover off and bake for 40 minutes more. Peppers will still have a bite to them but if you want them a little softer cook covered 40 minutes longer. Serve over rice with eggs and corn tortillas. If you want to cook your eggs with the peppers just break the eggs into the gravy. They will cook along with your peppers. We love eggs this way. I love to pour Paul Newman's Salsa poured all over mine!