Chiles Rellenos stuffed with Black Beans and Potatoes
The poblano was placed right on the burner cranked up to medium-high and turned until well blackened. From there they were put in the microwave (instead of a paper bag) for 10 minutes and then peeled and de-seeded. They were stuffed with a mixture of black beans (onion, garlic, Mexican oregano, smoked paprika, salt, pepper, black beans) and potatoes (boiled, cut into cubes, pan fried in olive oil) with Daiya on top. The rellenos were finally place under the broiler for 2-3 minutes until the Daiya melted.
The red quinoa was soaked for 10 minutes, rinsed, then boiled for 12 minutes in salted water, drained and sauteed in a pan with olive oil along with half of an onion, garlic, Mexican oregano, salt, pepper and finished with cilantro.