Chiles Rellenos (Poblano Peppers Stuffed with Black Beans and Sweetcorn)

• 4 large Poblano pepper, firm, unblemished
• 2 medium Fresh corn on the cob
• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Chipotle pepper
• 400 g Canned black beans
• 400 g Canned chopped tomatoes
• 20 g Fresh coriander
• 1 medium Lime

1. Heat the oven to 220°C (430°F). Put the poblano peppers on a baking tray and roast for 18 to 22 minutes, turning once, until blistered and blackened in patches. Transfer to a bowl, cover with a plate and leave for 10 minutes to steam.
2. Meanwhile, cook the corn: bring a saucepan of water to the boil, add the cobs and simmer for 4 to 5 minutes until just tender. Drain, cool briefly, then cut the kernels off the cobs. Set aside.
3. Lower the oven to 200°C (390°F). Warm the sunflower oil in a saucepan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Stir in the garlic, ground cumin and chipotle pepper and cook for 1 minute until fragrant.
4. Add the chopped tomatoes and simmer for 8 to 10 minutes until slightly thickened. Tip about two thirds of the sauce into a baking dish and spread it out. Keep the remaining sauce in the pan.
5. Rinse and drain the black beans, then stir them into the remaining sauce along with the sweetcorn. Cook for 2 to 3 minutes until the filling is hot, then take off the heat. Finely chop most of the coriander and stir it through, reserving a little for serving.
6. When the peppers are cool enough to handle, rub off the skins as best you can and cut a slit down one side of each pepper. Remove the seeds, keeping the stems intact. Spoon the bean and sweetcorn filling into the peppers, then nestle them into the baking dish on top of the tomato sauce.
7. Spoon a little of the sauce from the dish over the peppers to lightly coat them. Bake for 18 to 22 minutes until the peppers are tender and the filling is piping hot. Rest for 5 minutes before serving.
8. Cut the lime into wedges. Serve the chiles rellenos topped with the reserved coriander and a good squeeze of lime.

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