Mexican Street Corn & Black Bean Stuffed Poblano Peppers with Cilantro-Lime Quinoa

Name: Mexican Street Corn & Black Bean Stuffed Poblano Peppers with Cilantro-Lime Quinoa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole poblano peppers; 8 oz tempeh; 1.5 cans (15 oz) black beans, canned; 2 cups corn kernels, fresh or frozen; 0.75 cup raw cashews; 3 tbsp lime juice, fresh; 4 cloves garlic cloves, minced; 1.5 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 3 tbsp olive oil; 0.5 cup red onion, diced; 0.5 cup fresh cilantro, chopped; 1.5 cups quinoa, uncooked; 3 cups vegetable broth; 0.5 cup pepitas (pumpkin seeds); 1 whole jalapeño, sliced; to taste pinch sea salt; to taste pinch black pepper

Prep 20 min · Cook 25 min · Serves 4 · medium

Vegan

Charred poblano peppers stuffed with a vibrant mixture of seasoned black beans, crispy pan-fried tempeh, and creamy cashew-based elote filling, topped with toasted pepitas. Served alongside fluffy cilantro-lime quinoa and a fresh lime crema made from coconut milk for an exciting Mexican-inspired dinner that's hearty, protein-packed, and completely plant-based.

Ingredients

4 whole poblano peppers
8 oz tempeh
1.5 cans (15 oz) black beans, canned
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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