I bought poblano chilies and fire roasted tomatoes to make Rachel Ray’s Chile Rellenos and I was all geared up to cook it last night. Even though it is supposed to be a 30 minute meal, a quick glance at my hungry husband and almost sleepy son, I didn’t want to make something that I was not sure about. So this Mexican chile rellenos inspired pasta dish started taking shape in my mind.
This is how I made it:
- I boiled whole-wheat rotini (tiny swirly pasta) according to package directions; took about 15-20mins.
- In the mean time; broiled poblanos (approximately 10-15 mins) and chopped green onions.
- Then I sautéed the chopped onions in olive oil with garlic. After the onions are cooked, I added black beans (rinsed and drained of course), chipotle in adobo chiles, fire roasted tomatoes, chili powder, corn, salt and pepper. Let the mixture simmer for 10-15 mins.
- Poblanos were already broiled and cooling down in a covered bowl. I peeled, chopped and added them to the simmering black bean mixture and simmered for another 5 mins.
- After that I dropped my cooked pasta in the bean gravy and oh.. my good.. was that one big pot of pasta or what. It was soo good, spicy and filling.
- Serve hot with a generous sprinkling of cheese (I used Mexican four cheese blend).
Whole wheat rotini (or any short pasta) – 1 pkg
Olive Oil – 2 tbsp
Poblanos – 3 medium
Green onions – 2 bunches, chopped
Black beans – 1 15oz. can
Fire roasted tomatoes – 1 15oz. can
Chipotle in Adobo sauce – 2 chilies, chopped
Garlic – 1tsp, minced
Corn – 1 cup, thawed if frozen
Cheese - 1/2 cup
Chili powder – 1tbsp
Salt & Pepper – to taste
I’m sending this to Divya of Culinary Bazaar who graciously agreed to accept this Mexican inspired dish for her A.W.E.D (A Worldly Epicurean Delights) – Mexican event. It is a fantastic idea for showcasing world cuisine and I’m anxiously waiting for the round up to see what other blogger friends have come up with. Happy Hosting DK.