Vegan White Bean Chile Relleno (Baked!)

4 Views

Drizzling a cashew cream sauce onto a vegan white bean chile relleno

One chunk into the chile relleno at Nick’s in San Clemente and we needed to maneuver in subsequent door. We’d had dozens of fried chile rellenos earlier than, however this baked model stole our hearts. A plant-based model of this show-stopping dish needed to make it on the weblog!

Equally satisfying, our impressed, 10-ingredient model is HERE (cue cartwheels): a creamy white bean vegetable filling nestled into smoky poblano peppers smothered in pink enchilada sauce and a garlicky cashew cream. You recognize you need it. Let’s make dinner!

White beans, pobalno peppers, oil, spices, salt, corn, onion, cashews, spinach, garlic, and enchilada sauce

What’s Chile Relleno?

Contents show

Chile relleno interprets from Spanish to “stuffed chile.” Many variations of the dish exist, however they’re typically filled with cheese or seasoned meat, then battered and fried.

Poblano peppers are probably the most generally used peppers in chile relleno, and each the dish and the peppers are believed to have originated in Puebla, Mexico. Different peppers corresponding to New Mexico, pasilla, and even jalapeño chiles are additionally in style.

The next is our impressed model that’s vegan and baked as an alternative of fried!

Methods to Make Vegan Chile Relleno

This vegan chile relleno begins with broiling poblano peppers till blistered and tender.

Blistered poblano peppers on a baking sheet

Then it’s on to the white bean vegetable filling. Sautéed onion and garlic are the candy, fragrant base, whereas white beans present fiber and protein and corn provides extra sweetness.

Sautéing white beans, onions, corn, enchilada sauce, and spinach in a skillet

Red enchilada sauce is the first supply of taste for the filling and it additionally provides slightly liquid to additional soften the poblanos. Smoked paprika and cayenne are non-compulsory to additional kick up the smoky + spicy notes. The remaining filling ingredient is child spinach so as to add brightness and increase your greens consumption with ease!

Adding a white bean filling to a roasted poblano pepper

The ultimate part is a fast cashew cream sauce (cashews, water, garlic, and salt) to imitate the tacky texture and creaminess of the traditional dish. We add some to the filling, some on prime, and a few after baking. Cheesiness throughout!

Drizzling cashew cream sauce over a pan of baked chile rellenos

We hope you LOVE this vegan chile relleno! It’s:

Savory
Spicy
Creamy
Satisfying
Fiber-packed
& SO flavorful!

Pair together with your selection of rice (white, brown, or Spanish- or Mexican-style) or baked sweet potatoes and dinner is served! Craving an appetizer whereas the chile relleno is baking? Seize some chips and make our Easy Red Salsa, Go-To Guacamole, or Vegan Green Chili Queso.

Extra Poblano Pepper Recipes

In case you do this recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Baked vegan chile relleno in a pan topped with jalapeño, cilantro, and limes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 3 (Servings)

Course Entree

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly No

Does it keep? 3-5 Days

PEPPERS & FILLING

3 medium poblano peppers
1 Tbsp olive oil (plus more for coating peppers)
1/2 large yellow onion, diced (1 onion yields ~141 g or 1 ¼ cup chopped)
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp smoked paprika (optional but recommended if your enchilada sauce is not very flavorful)
1/8 tsp cayenne pepper (optional)
1 (15 oz.) can white beans, drained and rinsed (we like cannellini // or ~1 ½ cups homemade)
1 cup frozen white corn
1 cup red enchilada sauce (DIVIDED // we like Siete or do-it-yourself)
1 cup packed child spinach (or bunched spinach, chopped)

CASHEW CREAM SAUCE

1/2 cup uncooked cashews
3/4 cup water (for mixing)
1 clove garlic, peeled
1/4 tsp sea salt

SOAK CASHEWS: Add cashews to a heatproof bowl and canopy with sizzling water by at the least 1-2 inches. Allow them to soak whilst you get began on the peppers.
PEPPERS: Preheat your oven to excessive broil and place a rack on the prime of your oven, leaving simply sufficient room to your baking sheet to suit.
Trim any stems out of your poblano peppers and evenly brush with oil. Place them on a baking sheet. Broil on excessive for 2-3 minutes on both sides, or till evenly blistered and barely delicate (see picture). Take away from the oven and canopy with parchment paper or a plate to assist the pores and skin soften. Flip the oven off broil and preheat to 400 levels F (204 C).
FILLING: Warmth a big skillet over medium warmth. As soon as sizzling, add the olive oil, chopped onion, and minced garlic. Sauté for 2-3 minutes, till the onion begins to look translucent. Add the 1/2 tsp sea salt (regulate if altering batch dimension), non-compulsory smoked paprika, and non-compulsory cayenne pepper. Stir and prepare dinner for one more minute. Add the beans, corn, 1/4 cup of the enchilada sauce (regulate if altering batch dimension), and child spinach. Cook dinner for 4-5 minutes, stirring sometimes. Flip off the warmth and put aside.
CASHEW CREAM SAUCE: To a high-speed blender, add your soaked cashews, water, garlic, and 1/4 tsp sea salt (regulate if altering batch dimension). Mix on excessive till clean and creamy.
Add about 1/3 cup (regulate if altering batch dimension) of the cashew cream to the filling. Stir to distribute evenly.
As soon as peppers are cool sufficient to deal with, gently peel off the pores and skin — you wouldn’t have to take away all of it, simply any items that come off simply. Use a paring knife to chop a lengthwise slit within the peppers and take away the seeds and stems.
Add 1/4 cup of the enchilada sauce (regulate quantity if altering batch dimension) to the underside of an 8 x 8-inch baking dish. Place the stemmed peppers on prime of the enchilada sauce. Divide the filling evenly between the peppers and fold the perimeters of the peppers over the filling. Pour 1/2 cup of the enchilada sauce (regulate if altering batch dimension) over the peppers and prime with a beneficiant drizzle of the cashew cream. You possibly can reserve any additional cream sauce for serving! Bake for 20-25 minutes till the sauce is effervescent and the chiles are delicate.
Serve heat drizzled with additional cashew cream sauce (non-compulsory). This dish is scrumptious paired with rice (white, brown, or Spanish- or Mexican-style).
Retailer leftovers in an hermetic container refrigerated for as much as 5 days. Reheat within the oven or microwave.

*Impressed by the Baked Lobster Chile Relleno at South of Nick’s.
*Vitamin info is a tough estimate calculated with do-it-yourself enchilada sauce and with out non-compulsory components.

Serving: 1 chile relleno Energy: 379 Carbohydrates: 49.8 g Protein: 14.1 g Fats: 16 g Saturated Fats: 2.4 g Polyunsaturated Fats: 2.4 g Monounsaturated Fats: 8.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 827 mg Potassium: 795 mg Fiber: 11 g Sugar: 10 g Vitamin A: 2703 IU Vitamin C: 46 mg Calcium: 92 mg Iron: 4.6 mg