Veggie burgers remain an underutilized alternative to meat. Our weekend recipe features the black bean variety, which brings some south-of-the-border flavor to your table.
Combining poblano peppers, black beans, rice, cilantro and queso fresco (a staple in many Mexican dishes), this entrée was created by Chef Alex Eusebio, a Top Chef contestant (Season 5) and former partner/executive chef at the now-defunct Restaurant 15 in Los Angeles.
All of the ingredients should be available at your local natural and organic food store.
Makes 6 servings
6 medium poblano peppers
4 black bean veggie burgers
1/2 cup finely chopped onions
1 teaspoon vegetable oil
3/4 cup cooked black beans (drained and rinsed if you’re using canned beans)
1 tablespoon water
3/4 cup cooked rice
3 tablespoons chopped fresh cilantro
3/4 cup crumbled queso fresco (or shredded Monterey Jack cheese)
- Cut a lengthwise slit in each pepper. Place on foil-lined baking sheet. Bake at 425°F for 25 to 30 minutes, or until peppers blacken. Remove from oven.
- Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.
- Using a spoon, remove seeds from insides of peppers. Gently pull skin off outsides of peppers in strips, leaving peppers in one piece. Set aside.
- Meanwhile, remove veggie burgers from package. Place on microwave-safe plate. Loosely cover and cook on medium-high (70% power) for 1½ to 2 minutes, or until partially thawed. Be sure to rearrange and turn over each veggie burger after 1 minute.
- In a large skillet, cook onions in hot oil over medium heat about 1 minute, or until translucent.
- Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes, or until heated through.
- Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes.
- Stir in rice and cilantro. Remove from heat.
- Stuff peppers with burger mixture. Place in shallow baking pan, slit side up. Top with queso fresco. Bake at 350°F for 10 to 12 minutes, or until heated through and cheese has melted.
Organic Flavors of Mexico
- Shrimp Chile Relleno
- Mango Chiles Rellenos al Carbon
- Pico de Gallo Soup
- Black and White Mexican Bean Soup
- Baja Fish Tacos with Mexican Slaw
- Southwestern Scramble
- Tomatillo Salsa
- Mexican Hot Chocolate Shots with Spicy Foam
- Creamy Margaritas (Tequila Optional)
Recipe and photo courtesy of Gardenburger