Main Dishes
Serves
2–4
Prep time
5 minutes
Cook time
20 minutes
Ingredients
- For the rellenos:
- 4 large poblano chile peppers
- 2 cups garlic mashed potatoes
- 1½ cups fat-free refried pinto beans
- ½ cup tofu sour cream
- ¼ cup water
- ¼ teaspoon chipotle chile powder
- For the garlic mashed potatoes:
- 4 large Yukon Gold potatoes
- 2 cloves garlic
- ¼ cup unsweetened soy milk
- Freshly ground white pepper
- Dash sea salt
- For the tofu sour cream:
- 1 12.3 oz package soft silken tofu
- 2½ tablespoons lemon juice
- 2½ teaspoons sugar
- Dash salt
- For the mango salsa:
- 2 cups peeled, chopped ripe mango
- ½ cup finely chopped onion
- ½ cup finely chopped red bell pepper
- 1 fresh jalapeño, seeded and finely chopped
- ¼ cup chopped cilantro
- ¼ teaspoon minced fresh garlic
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- Freshly ground black pepper
Instructions
- Broil the poblanos about 4 inches from the heat until blistered and charred on all sides, turning frequently. Cover in a bowl for 15 minutes, then remove the skins.
- Combine the beans, tofu sour cream, water, and chipotle powder in a saucepan and warm gently. Spread about 1 cup in the bottom of a baking dish.
- Preheat the oven to 375°F. Slit each poblano and remove the seeds.
- Fill each poblano with about ½ cup mashed potatoes, place in the baking dish, and drizzle with another cup of sauce. Cover and bake for 20 minutes, then uncover and bake for 10 minutes more.
- For the mashed potatoes, boil the potatoes and garlic until tender, drain, and mash with soy milk, pepper, and salt.
- For the tofu sour cream, process all ingredients until smooth and refrigerate for at least 2 hours.
- For the mango salsa, combine all ingredients and refrigerate for at least 1 hour.
- Serve the rellenos with the remaining bean sauce and mango salsa.
Source: NuSci legacy recipe archive. External reference: more of her recipes