4green chiles(anaheim, hatch, poblanos or anything)
sour creamto taste
Turn oven to 400 F.
Melt the butter in a pan on medium heat. Add the onion and jalapeno and cook for three minutes or until they become translucent. Add the tomatoes and black beans and cook until heated through. Add the sour cream and cheddar cheese. Stir to combine and taste. Adjust with salt and pepper.
Slice each green chile in half. Carefully cut out the seeds and placenta and get rid of the stems.
Place the chile halves facing upward in a greased baking dish. Fill each chile with the black bean filling. Bake for 30 minutes.
Top with chopped avocado, sour cream and cilantro and serve!
Toasting the Holidays
Decadent Chocolate Coconut Swirl Pie
Whole-Wheat Jalapeño Cheddar Scones
Avocado, White Bean and Grapefruit Toasts
Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada.
I write cookbooks, like the one below!