Pinto Bean and Cheese-Stuffed Poblano Peppers

1. Oven Setup

Position oven racks to upper-middle and lower-middle levels. Preheat the oven to 425 degrees Fahrenheit. Line two rimmed baking sheets with aluminum foil and place a wire rack in each.

2. Beans Mixture

In a bowl, use a potato masher to mash half of the beans with 1 cup of water until mostly smooth. Set aside.

3. Aromatics and Spices

Heat the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, oregano, chili powder, grated lime zest, ½ teaspoon salt, and cayenne pepper. Cook until fragrant, about 30 seconds.

4. Filling

Stir the mashed bean mixture into the skillet and cook, stirring constantly until nearly all the liquid has evaporated, 3 to 5 minutes. Add the remaining whole beans and frozen corn, cooking until warmed through, about 2 minutes. Remove from heat and stir in the shredded Monterey Jack cheese, cheddar cheese, minced cilantro, and lime juice. Season with salt and pepper to taste.

5. Chiles Preparation

Leave the stem intact and cut a slit lengthwise down one side of each poblano chile. Place poblanos in a covered bowl and microwave until just pliable, about 2½ minutes. Carefully open poblanos, remove seeds, and evenly stuff them with the bean-cheese mixture. Lay the stuffed poblanos, cut side up, on prepared baking sheets.

6. Baking

Bake until the poblanos are tender, switching and rotating the baking sheets halfway through, for 30 to 40 minutes.