60 minutes
A delightful dish featuring roasted poblanos and sweet potatoes served with a creamy pepita sauce.
Poblano Peppers, Roasted, peeled, seeded
each
Sweet Potato, Peeled, cubed, roasted
0 oz
Olive Oil, Divided
tablespoons
Sea Salt, Divided
teaspoons
Garlic Clove, Roughly chopped, sautéed
each
Black Beans, Drained, rinsed, simmered
0 cans
teaspoons
Pepitas, Toasted, salted
cups
Large Avocados, Flesh used
each
Limes, Zest and juice used
each
teaspoons
Cotija Cheese, Crumbled
to taste
Eggs, Poached or fried
each
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper. Arrange the poblano peppers and cubed sweet potato on the sheet pan. Toss with 2 tablespoons of olive oil and a teaspoon of sea salt. Roast in the oven for 30 to 35 minutes, until the sweet potatoes are tender and the poblanos have developed a char.
2. Prepare the Black Bean Mixture
In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped garlic and sauté for about a minute until fragrant. Stir in the black beans, dried oregano, and half a teaspoon of sea salt. Simmer for about 5 minutes.
3. Stuff the Poblanos
Allow the roasted poblanos to cool slightly, then peel away the skin and remove the seeds and ribs. Mix the roasted sweet potatoes with the black bean mixture and stuff the peeled poblanos with this filling.
4. Make Pepita Crema
In a food processor, combine the toasted pepitas, ground cumin, avocado flesh, lime zest and juice, and half a teaspoon of sea salt with a splash of water. Blend until smooth to create the pepita crema.
5. Assemble and Serve
Spread a spoonful of pepita crema on each plate. Place a stuffed poblano on top and finish with a sprinkle of crumbled Cotija cheese and a poached or fried egg. Optionally, reheat stuffed poblanos in a 350°F (180°C) oven for 10 minutes before serving.
Preheat your oven to ensure consistent roasting. Turn the poblanos occasionally and watch for blistering and charred skins to indicate they're ready. For extra smoky flavor, blister them directly over a gas flame before roasting them in the oven.
Look for smooth, firm, and dark green poblanos with shiny skin. Avoid any that are wrinkled or have soft spots.
Roasting times can vary based on vegetable size and oven performance. Use visual cues . the sweet potatoes should be golden brown, and the poblanos properly blistered.
Serve with warm tortillas or rice to make it a complete meal. A squeeze of fresh lime juice right before serving can brighten all the flavors.
Blend toasted pepitas, fresh lime juice, and a good quality crema or sour cream for the pepita crema. Adding cilantro and a clove of garlic can give the sauce an extra depth.
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