Vegan White Bean Chile Relleno (Baked!)

Ingredients

• 3 medium poblano peppers
• 1 Tbsp olive oil ((plus more for coating peppers))
• 1/2 large yellow onion, diced ((1 onion yields ~141 g or 1 ¼ cup chopped))
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp smoked paprika ((optional but recommended if your enchilada sauce is not very flavorful))
• 1/8 tsp cayenne pepper ((optional))
• 1 (15 oz.) can white beans, drained and rinsed ((we like cannellini // or ~1 ½ cups homemade))
• 1 cup frozen white corn
• 1 cup red enchilada sauce
• 1 cup packed baby spinach ((or bunched spinach, chopped))
• 1/2 cup raw cashews
• 3/4 cup water ((for blending))
• 1 clove garlic, peeled
• 1/4 tsp sea salt

Instructions

• SOAK CASHEWS: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the peppers.
• PEPPERS: Preheat your oven to high broil and place a rack at the top of your oven, leaving just enough room for your baking sheet to fit.
• Trim any stems from your poblano peppers and lightly brush with oil. Place them on a baking sheet. Broil on high for 2-3 minutes on each side, or until lightly blistered and slightly soft (see photo). Remove from the oven and cover with parchment paper or a plate to help the skin soften. Turn the oven off broil and preheat to 400 degrees F (204 C).
• FILLING: Heat a large skillet over medium heat. Once hot, add the olive oil, chopped onion, and minced garlic. Sauté for 2-3 minutes, until the onion starts to look translucent. Add the 1/2 tsp sea salt (adjust if altering batch size), optional smoked paprika, and optional cayenne pepper. Stir and cook for another minute. Add the beans, corn, 1/4 cup of the enchilada sauce (adjust if altering batch size), and baby spinach. Cook for 4-5 minutes, stirring occasionally. Turn off the heat and set aside.
• CASHEW CREAM SAUCE: To a high-speed blender, add your soaked cashews, water, garlic, and 1/4 tsp sea salt (adjust if altering batch size). Blend on high until smooth and creamy.
• Add about 1/3 cup (adjust if altering batch size) of the cashew cream to the filling. Stir to distribute evenly.
• Once peppers are cool enough to handle, gently peel off the skin — you do not have to remove it all, just any pieces that come off easily. Use a paring knife to cut a lengthwise slit in the peppers and remove the seeds and stems.
• Add 1/4 cup of the enchilada sauce (adjust amount if altering batch size) to the bottom of an 8 x 8-inch baking dish. Place the stemmed peppers on top of the enchilada sauce. Divide the filling evenly between the peppers and fold the sides of the peppers over the filling. Pour 1/2 cup of the enchilada sauce (adjust if altering batch size) over the peppers and top with a generous drizzle of the cashew cream. You can reserve any extra cream sauce for serving! Bake for 20-25 minutes until the sauce is bubbling and the chiles are soft.
• Serve warm drizzled with extra cashew cream sauce (optional). This dish is delicious paired with rice (white, brown, or Spanish- or Mexican-style).
• Store leftovers in an airtight container refrigerated for up to 5 days. Reheat in the oven or microwave.