Chile Rellenos with Chipotle Black Beans and Mushrooms

Yum! I love chile rellenos (stuffed hot peppers)! Normally these are made by stuffing poblano peppers (very very mild, I swear) with cheese and eggs, and then the whole pepper is breaded in corn meal and fried. I'm pretty sure that jalapeno poppers evolved out of chili rellenos. In order to simplify this (and make it SLIGHTLY healthier) we skipped the frying part and just roasted these in the oven until the cheese melted and then served them with rice and chipotle black beans sauteed with mushrooms. For an even simpler version of this, you could just serve the chile rellenos with canned re-fried beans (I recommend Trader Joe's vegetarian re-fried beans)

Chile Rellenos
Ingredients
4 medium-sized poblano peppers
1/2 cup grated queso freso
1/4 cup cheddar
1-2 tablespoons flour
2 eggs plus 1 egg yolk
1/4 teaspoon black pepper
a dash of salt

Instructions

1. Preheat the oven to 400. Blacken chiles over the open flame on a gas stove until they are slightly charred. Remove and let cool, peel off as much of the skin that comes off easily.
2. Slice the chiles down the middle (leaving the caps intact) and remove the seeds. Place them on an ovenproof pan.
3. Mix the cheeses, flour, and eggs. Stuff the mixture inside the chiles and and close with toothpicks
4. Roast in the oven until the cheese has completely melted and chiles are cooked all the way through 

Chipotle Black Beans with Mushrooms
Ingredients
1 12 oz can black beans, rinsed and drained
1 onion, diced
6 oz mushrooms, sliced
2 cloves garlic, minced
1 chipotle pepper, finely diced
Vegetable oil
Salt and pepper to taste

Instructions
Saute the onions in a thin layer of vegetable oil, softening with salt and pepper. Add the mushrooms and cook until water is absorbed, then add the garlic and chipotle. Cook a few minutes more, then mix in black beans.