Vegan Roasted Chili Relleno

🧂 Ingredients

• RICE:
• 12 C water
• 1 C uncooked brown rice
• 1 T avocado oil
• 1/2 sliced onion
• 1/2 t ground cumin
• 1/4 t sea salt
• 1/3 cup chunky salsa
• 1/4 cup cilantro
• 1 can pinto beans

  drained
• 1/4 t ground cumin
• Sea salt
• PEPPERS
• 3-4 pasilla peppers
• 1 t avocado oil

Instructions

• 1 Put whole peppers on a baking sheet & spray with oil. Broil 2 minutes on each
  side, till blistered slightly.
• 2 Turn oven off broil and adjust temp to 375`F.
• 3 Let peppers cool for a few minutes. Then peel away any blistered skin and use a
  paring knife to cut out the stem. Also cut a slit down one side of the pepper
  and use your hands or a spoon to scrape out the seeds. Set aside.
• 4 Next add cooked beans, rice, cumin, sea salt, salsa, and cilantro. Stir and
  season to taste.
• 5 Place peppers in a lightly greased, 9 x 13” baking pan and generously stuff rice
  filling into each pepper with a spoon. Top with salsa and cover the pan with
  foil.
• 6 Bake peppers at 375`F for 15 minutes. Bake 15-20 minutes more, uncovered.
• 7 Serve with sliced avocado, hot sauce, fresh cilantro, lime juice, fresh salsa

Nutrition Info