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.

Chiles Rellenos

Makes 6 servings

1. 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.
2. Wrap hot peppers in foil. Let stand for 10 minutes at room temperature.
3. 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.
4. 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.
5. In a large skillet, cook onions in hot oil over medium heat about 1 minute, or until translucent.
6. Crumble veggie burgers into onion mixture. Cook, uncovered, for 3 to 4 minutes, or until heated through.
7. Stir in beans and water. Reduce heat to low. Cook, uncovered, for 1 to 2 minutes.
8. Stir in rice and cilantro. Remove from heat.
9. 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

Mexican food, a Golden State staple, solves many dining dilemmas, and it can be a nutritional best bet—as long as you make smart choices. In the FC article, registered dietitian Andrea C. Harrison, president of Nutrition at Work in San Diego, advised the family to:

• Choose whole beans over refried.
• Avoid tortilla chips and sour cream, which add calories.
• Enjoy guacamole, but don’t go overboard. Avocados contain monounsaturated fat (the “good” fat), but the calories can add up quickly, according to Harrison.

Canned beans are easy to find at your local natural and organic food store, with several brands available. Try Eden Foods Organic Black Beans, Libby’s Organic Black Beans or Westbrae Natural Organic Pinto Beans. Just remember to drain and rinse them thoroughly before using. This reduces sodium and sugar content. (Sugars make beans harder to digest, often causing flatulence.)

Click here to learn how to prepare meals with dried beans.