Name: Shredded Beef, Black Bean and Quinoa Stuffed Poblanos
Prep time: 20 min
Cook time: 40 min
Total time: 7 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 recipe Shredded Tex-Mex Crock-Pot Chicken (subbing your preferred cut of beef roast); 2 tablespoons tomato paste; 1/2 cup quinoa; 1 can Black Beans; 1 cup frozen corn; 2 tablespoons chopped cilantro; 1/4 cup of Roasted Salsa Verde; salt, pepper, cumin, and chili powder - to taste; 4 - 6 poblano peppers, depending on the size; Shredded Mexican Cheese Blend

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These Shredded Beef, Black Bean and Quinoa Stuffed Poblanos are a healthier take on Chile Rellanos. The poblanos are roasted instead of friend, and they are stuffed with a mixture of Mexican shredded beef, quinoa, black beans, and corn. In the family I grew up in, birthdays were synonymous with a Tex-Mex feast. Whether it was at home or our family’s favorite Mexican restaurant, I can’t remember a time when we didn’t have Tex-Mex for birthday dinners. It has been many years since I’ve celebrated a birthday in Houston, Texas, but this year’s birthday brought the blessing of having my sister nearby. Allie and I decided to create our own Tex-Mex feast with a heavy side of nostalgia. It made turning 31 just a little bit better. Though I think I am in the beginnings of denial regarding my age. I’ve already accidentally told people that I just turned 30. Accidental or subconsciously on purpose?

I have always wanted try my hand at making Chile Rellenos at home. With two busy kids underfoot and a super health-conscious sister, I decided that fried foods were probably best left for another day. Instead we opted to roast some poblanos and stuff them with a shredded beef, black bean, and quinoa mixture. It was a great idea, because they tasted awesome and were far easier to prepare than it would have been to attempt frying peppers with two kids running around the house. You could easily leave out the beef and increase the beens and add extra vegetables for a vegetarian option. I think diced zucchini and fire roasted tomatoes would probably make great additions. We rounded out the Shredded Beef, Black Bean and Quinoa Stuffed Poblanos with some enchiladas, recipe to come later), chips and a tomato, corn and avocado salad. And of course, with a birthday cupcakes are a must. We had Coconut Lime Cupcakes (Logan and Madeline’s favorite recipe to help with that weekend). It was a day well spent in the kitchen!

Tips for Making this Recipe

Did you know you can quickly cook quinoa in an Instant Pot when you’re preparing these Stuffed Poblanos? Head over to my post: How to Make Quinoa in the Instant Pot for all the details!

More Recipes for a Mexican Feast:

What birthday traditions do you have in your family?