Vegan Chile Relleno Casserole

A delicious and hearty vegan casserole inspired by traditional Chile Relleno.

Print Pin This

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine Mexican

Servings 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!