Black Bean Chile Rellenos with Yogurt Mexican Crema — A Flavorful Meatless Monday

Celebrate Meatless Monday with a light but satisfying dish: Black Bean Chile Rellenos topped with a tangy Yogurt Mexican Crema. These stuffed poblanos are packed with black beans, brown rice, kale, and bright Mexican flavors. Traditional crema often uses sour cream; here we swap in plain Greek yogurt for a creamier, lower-fat alternative without sacrificing taste. This recipe comes together easily and makes a great weeknight vegetarian main or a hearty side. If you’re looking for a healthy, Mexican-inspired meal that even meat-eaters will enjoy, give this one a try.

Ingredients — Black Bean Chile Rellenos

2–4 poblano peppers (choose firm, meaty peppers without wrinkles)
1 (15 oz) can black beans, no salt added
2 cups cooked brown rice
1/2 jalapeño, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 tbsp fresh lime juice, plus extra as needed
1/4 cup red onion, chopped
2 cups packed chopped kale
1 cup your favorite salsa
2–3 tbsp olive oil
1 tsp salt (adjust to taste)
1/4 cup Monterey Jack cheese, shredded

Ingredients — Yogurt Mexican Crema

3/4 cup plain non-fat Greek yogurt (e.g., Chobani Non-Fat Plain Greek Yogurt or any plain Greek yogurt)
2 tbsp fresh lime juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper

Instructions

Make the crema: In a small bowl whisk together the Greek yogurt, 2 tablespoons lime juice, minced garlic, salt, and pepper until smooth. Cover and refrigerate while you prepare the rellenos. The crema can be made ahead and refrigerated up to the yogurt’s expiration date.
Sauté aromatics: In a small saucepan heat 1 tablespoon olive oil over medium-high heat. Add 1 minced garlic clove and the chopped half jalapeño; sauté 3–4 minutes until fragrant. Add the drained black beans, 1 tablespoon lime juice, 1/4 cup chopped cilantro, and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and keep warm while you roast the poblanos.
Roast the poblanos: Preheat your oven’s broiler and place the poblano peppers on a baking sheet on the top rack directly under the broiler. Turn them every few minutes until the skins are evenly charred. When well charred, lower the oven temperature to 350°F (175°C).
Steam and peel: Immediately transfer the hot poblanos to a brown paper bag, fold the top closed, and let them steam for about 5 minutes. Steaming loosens the skins and makes peeling easier.
Sauté onion and kale: While the poblanos steam, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped red onion and chopped kale and sauté about 5 minutes until the onions are tender and the kale is wilted. Remove from heat.
Prepare the filling: Drain the black beans thoroughly and place them in a large bowl. Add the sautéed onion and kale, 2 cups cooked brown rice, and 1 cup salsa. Stir until well combined—this is the flavorful filling for the poblanos.
Clean the peppers: Remove the poblanos from the paper bag and peel off the charred skin. Make a lengthwise slit down each pepper and carefully remove the seeds and membranes with a spoon.
Stuff and top: Place the peppers slit-side up on a baking sheet or in an oven-safe skillet. Spoon the black bean and rice mixture into each pepper, pressing gently to fill. Sprinkle about 1–2 tablespoons of Monterey Jack cheese across the stuffed peppers (use more if desired).
Bake and finish: Bake the stuffed peppers at 350°F (175°C) on the middle oven rack for about 10 minutes, until the cheese melts and everything is heated through. Remove from the oven.
Serve: Drizzle each stuffed pepper with the Yogurt Mexican Crema and serve immediately. These rellenos pair well with a simple green salad, extra salsa, or a squeeze of fresh lime.

Tips and Variations

If you only use two poblanos, save any leftover filling for eggs at breakfast, as a taco topper, or over a salad for lunch.
Swap the Monterey Jack for pepper jack for a spicier finish, or omit cheese for a dairy-free option and boost flavor with extra salsa or avocado slices.
To make this gluten-free, check your salsa label and use certified gluten-free ingredients if needed.
Make the crema milder by reducing the garlic or lime to taste, or add chopped cilantro for a herby finish.

This Black Bean Chile Rellenos recipe is a delicious, nutrient-dense vegetarian meal that balances smoky roasted poblanos with a hearty black bean and rice filling and a bright yogurt crema. It’s ideal for Meatless Monday or any night you want a flavorful, satisfying dinner without meat. Enjoy!