Mexican Street Corn & Black Bean Stuffed Poblano Peppers with Cilantro-Lime Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
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, large, for stuffing
- 8 oz tempeh, cut into small cubes
- 1.5 cans (15 oz) black beans, canned, drained and rinsed
- 2 cups corn kernels, fresh or frozen, thawed if frozen
- 0.75 cup raw cashews, soaked 15 min in hot water, drained
- 3 tbsp lime juice, fresh, divided
- 4 cloves garlic cloves, minced
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 tbsp olive oil, divided
- 0.5 cup red onion, diced
- 0.5 cup fresh cilantro, chopped, divided
- 1.5 cups quinoa, uncooked
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