- 4 poblano chiles
- 1/2 cup organic vegetable broth
- 1/2 cup uncooked bulgur
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 teaspoons cumin
- Cooking spray
- 3/4 cup shredded Monterey Jack cheese
- 2 cups chopped seeded tomato (about 2)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a paper bag; fold to close tightly. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
Reduce the oven temperature to 400°.
Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned.
Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.
