Vegetarian Chiles Rellenos with Black Beans and Cheese

• 6 Poblano pepper, large
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 tsp Smoked paprika
• 400 g Canned black beans
• 180 g Cheddar cheese
• 600 g Tomato, ripe
• 1 Lime
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Put the poblanos on a baking tray and roast for 18 to 22 minutes, turning once, until the skins are blistered and blackened in patches.
2. Transfer the peppers to a bowl and cover tightly to steam for 10 minutes. When cool enough to handle, peel off the skins, then cut a slit down one side and remove the seeds, keeping the peppers as intact as possible.
3. Meanwhile, finely chop the onion and garlic. Warm the olive oil in a saucepan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden.
4. Stir in the garlic, cumin and smoked paprika and cook for 30 seconds until fragrant. Tip in the tomatoes and simmer for 12 to 15 minutes until broken down and saucy, then season with half the remaining salt and a little of the pepper.
5. Drain and rinse the black beans, then add them to a mixing bowl. Grate the cheddar, finely chop most of the coriander (reserve a little to finish), then mix the beans with two thirds of the cheese, the chopped coriander, the zest and juice of half the lime, and the remaining salt and pepper.
6. Spoon about half the tomato sauce into a baking dish. Stuff the peppers with the bean and cheese mixture, nestle them into the dish, then spoon over the remaining sauce and scatter over the rest of the cheese.
7. Bake for 18 to 22 minutes until the sauce is bubbling and the peppers are tender. Finish with the reserved coriander and serve with the remaining lime half cut into wedges for squeezing over.

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