Beer Bean Stuffed Poblano Peppers

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound dried black beans, picked over and rinsed (or 1 can of cooked beans*; you’ll need about 2 cups, cooked)

1 teaspoon olive oil

1 yellow onion, chopped

2 cloves garlic, minced

12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)

1 canned chipotle chile in adobo, chopped (or 1/2 teaspoon chipotle chile powder)

scant 1/2 teaspoon ground cinnamon

sea salt

6 poblano chiles

1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)

1 cup shredded Jack cheese

juice of 1/2 lime

1 cup cherry tomatoes, chopped

1 tablespoon olive oil

1/2 cup chopped fresh cilantro

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