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.
- 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).
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.