Recipe: Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

The Brain Health Kitchen, Annie Fenn, MD, p.237
4.5 stars

When eating this, I thought it was delicious, but as I've been eating the leftovers, it's been meh. Maybe if the cheese topping was a melty cheese like Monterey Jack or Mozzarella, it'd taste better. Cotija smells funky when heated up.

Overall, this was an easy base dish to make -- in the future, I can see us taking this and adding to it ~ like adding chipotle in adobo or fire-roasted tomatoes.

Ingredients: poblano peppers, butternut squash, corn, black beans, green enchilada sauce, goat cheese/feta or queso blanco, cilantro, pumpkin seeds, chili powder, Kosher salt

Tips/Notes:

• Used cotija -- next time, use a melty cheese
• Used frozen butternut squash and corn -- worked out just fine
• Used 5 poblanos but 4 would've worked as noted in the recipe
• Didn't make the quick-pickled Pomegranate red onions