Looking for a vegetarian casserole that is both healthy and delicious? Look no further than this Chile Relleno Casserole! Made with flavorful ingredients like roasted poblano peppers, black beans, and quinoa, this recipe is sure to satisfy. Here’s why you’ll love it:
Why You’ll Love This Recipe
- Packed with protein
- Loaded with flavor
- Easy to make in advance
- Perfect for meal prep or feeding a crowd
Ingredient list
For the filling:
– 4 poblano peppers, roasted and peeled
– 1 cup cooked quinoa
– 1 can black beans
– 1/2 onion chopped
– 3 cloves garlic minced
For the sauce:
-3 cups tomato sauce (homemade or canned)
-1 tsp cumin powder
-1 tsp salt
For the topping:
-6 eggs whisked
Additional ingredients:
-Green onions (chopped) to garnish
How To Make This recipe
Roasting Poblano Peppers
- Preheat your oven at 375F.
- Wash and dry poblanos pepper well.
- Once preheated placewhole poblanos on baking sheet lined with parchment paper.
4.Bake them for about15 minutes turning every now and then until all sides have been blistered by the high heat.
5.Remove from oven and allow peppers to cool completely.
Filling preparation:
6.Chop onionandmince garlic,set them aside.While peppers are cooling chop into bite size pieces.
7.In saute pan over medium heat cook onions till they turn translucent.Add garlic when almost finished cooking.(About half way through)
8.Drain black bean thoroughly rinse under cold water set aside.
9.Combine cooked quinowith chopped poblano peppers,incooked onions andminced garlic,combine thoroughly.
Preparing the sauce:
10.In mixing bowl combine cumin powder,saltand tomato sauce,mix until evenly combined
Assembling The Casserole
11.Place approximately a 1/4 cup of the tomato sauce mixture in the bottom of an 8×8 baking dish
12.Layer half of the filling on top. Then pour another layer of tomato sauce over it. Repeat with second half.
13.Pour whisked eggs over top can sprinkle shredded cheese or vegan cheese alternative to make more decadent.
14.Bake for 25-30 minutes at375F, or until golden brown and set.
15.Let cool for about five minutes before slicing – this will help everything set up properly. Top your slices with chopped green onions.
Enjoy!
Cooking time and temperature guidelines
Bake at 375F for 25-30 minutes or until golden brown and set.
My Pro-tips
- Roast peppers ahead of time to save prep time later.
- Double recipe quantities to make a larger batch that freezes well.
## Seasoning Options
Experiment by adding different spices such as cilantro,lime juice,cayenne pepper,paprika
Recipe Tips
You can adjust spice level to your taste preference by adding jalapeno pepperorred pepper flakes.Yes,you don’t have poblano peppers? You also use other types like Anaheimpopularly used in US.You may sub quinoa with rice (brown is good).
Recommended Tools to Make this Recipe
- Baking Dish – An 8×8 inch baking dish works great for this recipe
- Sheet pan lined parchment paperfor roasting poblanos
This vegetarian Chile Relleno Casserole is flavorful, healthy, and easy to prepare. With roasted poblano peppers, black beans, quinoa, and a homemade tomato sauce, this dish is sure to impress your taste buds. Perfect for meal prep or feeding a crowd, this recipe is versatile and delicious!
FAQs
Sure, here are three popular FAQs with answers for the Healthy Vegetarian Chile Relleno Casserole | Plant-Based Recipe:
Q1: Can I make this recipe gluten-free?
A1: Yes, you can make this recipe gluten-free by using corn tortillas instead of flour tortillas. Make sure to check that any other ingredients you use (such as the salsa or canned green chiles) are also gluten-free.
Q2: How long will leftovers keep in the refrigerator?
A2: Leftovers of this casserole will keep well in a covered container in the refrigerator for up to 5 days. You can reheat individual servings in the microwave or oven until warmed through.
Q3: What are some suggested toppings for this casserole?
A3: This casserole is delicious on its own, but you can add extra toppings if desired. Some suggestions include sliced avocado, chopped cilantro, diced tomatoes or cherry tomatoes, jalapeno slices (fresh or pickled), thinly sliced scallions/green onions, and a dollop of plain non-dairy yogurt or sour cream.
