Holy crap. Once in a while, I take it upon myself to try out a new vegan dinner, and I've gotta say – this is one of the best ones yet.
It's one of those recipes where you don't even realize it's vegan, because it's so flavorful and spicy and yummy and just GOOD! Whether you're veg or not, we all could use some more plant-based meals in our lives – I highly recommend you give this one a try.
It's from Minimalist Baker (and these, of course, are her gorgeous photographs – my camera sucks).
1. Cook 1 cup of brown rice and set aside. Meanwhile, preheat oven to a broil. Brush 4 poblano peppers, skin on, with a bit of oil. Broil on high for 1-2 minutes each side, until lightly blistered. Remove peppers from oven. Turn off broil, and preheat oven normally to 375°F. After peppers are cool enough to handle, peel away any blistered skin, cut out stem, and remove seeds.
2. In a large cast iron skillet over medium heat, warm 1 tbsp oil. Sauté half a yellow onion for 4-5 minutes, until translucent. Add cooked rice, 1/2 tsp ground cumin, 1/4 tsp sea salt, 1/3 cup chunky salsa, and 1/4 cup chopped cilantro. Stir well and adjust to taste. Meanwhile, in a small saucepan, heat a small can (15 oz.) of pinto beans, seasoned with salt and 1/4 tsp cumin. Once hot and bubbly, set aside.
3. In a greased 9"x13" baking dish, stuff peppers with generous helpings of rice mixture. Top with beans and some extra salsa, then cover with foil and bake at 375° for 15 minutes. Uncover, and bake another 10-15 minutes. Let cool slightly, then serve with hot sauce, fresh cilantro, and sliced avocado.
You can thank Minimalist Baker for this amazing vegan recipe! She's got an awesome blog which I totally recommend you check out, with lots of easy, simple recipes that are also crazy delicious. I post a lot of her stuff here, so I just wanted to give her a few words of promotion :)
Hope you enjoy this healthy, filling meal! I know I did ^_^