{"id":16103,"date":"2023-05-01T08:00:00","date_gmt":"2023-05-01T08:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/05\/01\/vegan-white-bean-chile-relleno-baked\/"},"modified":"2023-05-01T08:00:00","modified_gmt":"2023-05-01T08:00:00","slug":"vegan-white-bean-chile-relleno-baked","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/05\/01\/vegan-white-bean-chile-relleno-baked\/","title":{"rendered":"Vegan White Bean Chile Relleno (Baked!)"},"content":{"rendered":"


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One bite into the chile relleno at Nick\u2019s<\/a> in San Clemente and we wanted to move in next door. We\u2019d had dozens of fried<\/em> chile rellenos before, but this baked<\/em> version stole our hearts. A plant-based version of this show-stopping dish had to make it on the blog!<\/p>\n

Equally satisfying, our inspired, 10-ingredient<\/strong> version is HERE (cue cartwheels): a creamy white bean vegetable filling nestled into smoky poblano peppers smothered in red enchilada sauce and a garlicky cashew cream. You know you want it. Let\u2019s make dinner!<\/p>\n

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What is Chile Relleno?<\/h2>\n

Chile relleno <\/em>translates from Spanish to \u201cstuffed chile.\u201d Many variations of the dish exist, but they\u2019re often stuffed with cheese or seasoned meat, then battered and fried.<\/p>\n

Poblano peppers are the most commonly used peppers in chile relleno, and both the dish and the peppers are believed<\/a> to have originated in Puebla, Mexico. Other peppers such as New Mexico, pasilla, or even jalape\u00f1o chiles are also popular.<\/p>\n

The following is our inspired version that\u2019s vegan and baked instead of fried!<\/p>\n

How to Make Vegan Chile Relleno<\/h2>\n

This vegan chile relleno starts with broiling poblano peppers<\/strong> until blistered and tender.<\/p>\n

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Then it\u2019s on to the white bean vegetable filling<\/strong>. Saut\u00e9ed onion and garlic are the sweet, aromatic base, while white beans provide fiber and protein and corn adds additional sweetness.<\/p>\n

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Red enchilada sauce<\/a> is the primary source of flavor for the filling and it also adds a little liquid to further soften the poblanos. Smoked paprika and cayenne are optional to further kick up the smoky + spicy<\/strong> notes. The remaining filling ingredient is baby spinach to add brightness and boost your greens intake with ease!<\/p>\n

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The final component is a quick cashew cream sauce<\/strong> (cashews, water, garlic, and salt) to mimic the cheesy texture and creaminess of the classic dish. We add some to the filling, some on top, and some after baking. Cheesiness all around!<\/p>\n

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We hope you LOVE this vegan chile relleno! It\u2019s:<\/p>\n

Savory
Spicy
Creamy
Satisfying
Fiber-packed
& SO flavorful!<\/p>\n

Pair with your choice of rice (white<\/a>, brown<\/a>, or Spanish- or Mexican-style) or baked sweet potatoes<\/a> and dinner is served! Craving an appetizer while the chile relleno is baking? Grab some chips and make our Easy Red Salsa<\/a>, Go-To Guacamole<\/a>, or Vegan Green Chili Queso<\/a>.<\/p>\n

More Poblano Pepper Recipes<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

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Prep Time <\/span>20<\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>20<\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>40<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>3<\/span> (Servings)<\/span><\/span><\/p>\n

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Course <\/span>Entree<\/span><\/p>\n

Cuisine <\/span>Gluten-Free, Mexican-Inspired, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>No<\/span><\/p>\n

Does it keep? <\/span>3-5 Days<\/span><\/p>\n<\/div>\n

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PEPPERS & FILLING<\/h4>\n