Servings: 4
4 poblano peppers halved and deseeded
1/2 head of cauliflower riced
2tbso taco seasoning
1 can black beans drained and rinsed
1/4 cup cilantro roughly chopped - divided in half + 2tbsp cilantro
1/2 cup frozen corn
1 cup roughly chopped fresh spinach
1 red onion peeled and quartered
1 can fire roasted tomatoes (do not drain) - 1tbsp set to side
1/2 cup water
3tbsp vegetable broth
1/2 cup quinoa cooked
1 jalapeño deseeded and halved
Juice from 1 lime
1 zucchini chopped
1tsp minced garlic
Cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup shredded cheddar + 1/2 cup
Salt and pepper
Preheat oven to broil (high).
Add poblano pepper halves (cut side down), jalapeño halves (cut side down) and onion quarters on a non stick baking mat lined cookie sheet.
Cook for about 10 minutes or until the peppers start to char
Remove from oven and let cool. Reset over to 375 degrees
Once cooled, peel away the skin of the poblano peppers as much as you can. Set one half of one poblano pepper aside and roughly chop the rest.
chop the 3/4 red onion and set aside. Set aside the remaining 1/4 onion.
For salsa- Place the jalapeño halves, remaining 1/2 of poblano pepper, remaining 1/4 red onion, 1tbsp of the fire roasted diced tomatoes, garlic powder, onion powder, 1/2 cup water and 2tbsp cilantro to bowl of food processor. Add lime juice. Season with salt and pepper and blend
In a large bowl, add black beans, remaining fire roasted tomatoes (with juices), spinach, frozen corn, quinoa, taco seasoning, chopped poblano peppers and onions, cauliflower rice, taco seasoning, zucchini, and 1/2 cup shredded cheddar. Mix until well combined
Spray a 9x13 glass baking dish with non stick spray. Spread mixture in dish
Spread salsa mixture over top and then Drizzle vegetable broth over top
Cover with foil and bake for 30 minutes or until bubbling
Remove foil, top with cheddar and remaining cilantro, bake until cheese is melted.
*For vegan omit cheddar
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