Chile Relleno Burritos
with Poblano Rice & Mojo Verde
Chile rellenos are a traditional Mexican dish from Puebla. Roasted poblano peppers are stuffed, dipped in an egg batter, and fried until golden and crisp. While they can be stuffed with a variety of fillings, a popular version is stuffed with creamy white cheese and smothered in sauce. Recreate these flavors in the form of a convenient burrito with vegan cream cheese, sautéed poblano chiles, tender white rice, and a vibrant green sauce. Creamy white cannellini beans boost the protein content and enhance the silky quality of the cream cheese.
INGREDIENTS
- 2 poblano peppers, stems and seeds removed and thinly sliced
- 1 yellow onion, peeled and thinly sliced
- 1 garlic clove, peeled and minced
- 1/2 cup white basmati rice
- 1 tbsp tomato powder
- 2 tsp vegetable broth concentrate
- 13.4 oz cannellini beans, drained and rinsed
- 2 whole wheat flour tortillas
- 2 oz vegan cream cheese
- 6 tbsp mojo verde sauce
- 2 tbsp + 2 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 2 tbsp vegetable oil in small saucepan over medium-high heat. Add poblanos and onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice, tomato powder, 1 cup water, broth concentrate, ½ tsp salt, and a pinch of pepper, bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir in beans, off heat, and cover to keep warm. (4-serving meal: use ¼ cup vegetable oil, 2 cups water, 1 tsp salt)
Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Spread just half the cream cheese down middle of each warmed tortilla. Divide poblano rice between each. Carefully roll burritos, tucking in sides as you go.
Heat 2 tsp vegetable oil in same skillet over medium heat. Add burritos, seam side down, and cook until golden brown, 2 to 3 minutes each side. Transfer chile relleno burritos with poblano rice to plates and drizzle with mojo verde. ¡Buen apetito! (4-serving meal: use 4 tsp vegetable oil)
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