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Vegan Chile Relleno Casserole Recipe Vegan Chile Relleno Casserole Recipe

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Vegan Chile Relleno Casserole Recipe

This Vegan Chile Relleno Casserole is a hearty, flavorful dish with roasted poblanos, black beans, corn, and melty vegan cheese. Perfect for a cozy dinner that’s both satisfying and plant-based.

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This Vegan Chile Relleno Casserole is a game-changer for plant-based eaters craving a hearty, flavorful dish. Roasted poblano peppers stuffed with a savory mix of black beans, corn, and tomato sauce, all topped with gooey vegan cheese. It's a simple, satisfying meal that brings a touch of spice and a lot of comfort. Perfect for dinner any night of the week. Let's dive in!

The name of the recipe: Vegan Chile Relleno Casserole Recipe

Ingredients:

  • 6 roasted and peeled poblano peppers
  • 1 cup shredded vegan cheese
  • 1 cup cooked black beans
  • 1 cup fresh or frozen corn kernels
  • 1 cup tomato sauce
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt and pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine black beans, corn, tomato sauce, cumin, garlic powder, onion powder, salt, and pepper.
  3. Layer half of the roasted poblano peppers in a baking dish.
  4. Spread the bean and corn mixture over the peppers.
  5. Top with the remaining poblano peppers.
  6. Sprinkle the shredded vegan cheese on top.
  7. Bake for 30-40 minutes, until the cheese is melted and bubbly.
  8. Let it cool for a few minutes before serving.

What You Will Need

What you will need to make vegan chile relleno casserole

  • Roasted and peeled poblano peppers: Provide a smoky, mild heat and are the base for the casserole, giving it authentic chile relleno flavor.

  • Shredded vegan cheese: Melts beautifully on top, creating a creamy, cheesy layer that complements the spicy peppers.

  • Cooked black beans: Add protein and a hearty texture, making the casserole filling and nutritious.

  • Fresh or frozen corn kernels: Bring sweetness and a bit of crunch, balancing the heat from the peppers.

  • Tomato sauce: Adds moisture and a tangy flavor, tying all the ingredients together.

  • Cumin: Infuses the dish with a warm, earthy spice that enhances the overall flavor profile.

  • Garlic powder: Provides a subtle, savory depth, making the casserole more flavorful.

  • Onion powder: Adds a mild, sweet onion flavor without the need for fresh onions, simplifying the prep.

Tools and Instruments Required

What tools/instruments will be needed to make Vegan Chile Relleno Casserole Recipe

  • Baking dish: Essential for layering and baking the casserole evenly.
  • Mixing bowl: Needed to combine black beans, corn, and spices thoroughly.
  • Oven: Required to bake the casserole until the cheese melts and bubbles.
  • Spatula: Useful for spreading the bean and corn mixture over the peppers.
  • Knife: Handy for slicing and preparing the roasted poblano peppers.
vegan-chile-relleno-casserole-recipe

Vegan Chile Relleno Casserole

A delicious and hearty vegan casserole inspired by traditional Chile Relleno.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 200 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

Ingredients:  

Main Ingredients

  • 6 Poblano peppers roasted and peeled
  • 1 cup Vegan cheese shredded
  • 1 cup Black beans cooked
  • 1 cup Corn kernels fresh or frozen
  • 1 cup Tomato sauce
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • to taste Salt and pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine black beans, corn, tomato sauce, cumin, garlic powder, onion powder, salt, and pepper.
  • Layer half of the roasted poblano peppers in a baking dish.
  • Spread the bean and corn mixture over the peppers.
  • Top with the remaining poblano peppers.
  • Sprinkle the shredded vegan cheese on top.
  • Bake for 30-40 minutes, until the cheese is melted and bubbly.
  • Let it cool for a few minutes before serving.

Notes:

Feel free to add more veggies like zucchini or spinach for extra nutrition.

Nutrition value:

Calories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Casserole, Chile Relleno, Vegan
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Tips

Make Ahead Instructions

  1. Prepare the casserole as directed but don't bake it.
  2. Cover the dish tightly with plastic wrap or foil.
  3. Store in the fridge for up to 24 hours.
  4. When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
  5. Bake as directed.

Freezing Instructions

  1. Assemble the casserole without baking.
  2. Wrap the dish tightly with plastic wrap, then cover with foil.
  3. Freeze for up to 2 months.
  4. To bake, thaw in the fridge overnight.
  5. Remove from the fridge and let it sit at room temperature for 30 minutes.
  6. Bake as directed.

Roasting poblano peppers enhances their flavor, giving this casserole a smoky depth that makes it stand out.

Frequently Asked Questions

FAQ:
Can I use a different type of pepper?
Yes, bell peppers or Anaheim peppers work well too.
How do I roast the poblano peppers?
Place them under a broiler until charred, then peel off the skin.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
What can I use instead of vegan cheese?
Nutritional yeast or a cashew cream sauce are good alternatives.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free.

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