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Here's a simple casserole that whips up quick and only needs 15 minutes of baking time. I can't get enough of poblano peppers lately so they are the perfect addition to anything Mexican inspired. So good, so simple, so filling.

INGREDIENTS 2 poblano peppers, seeded & roughly chopped 1 onion, chopped 1 jalapeño pepper, deseeded & finely chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 1/2 tsp oregano 1/2 tsp salt 15 oz can black beans, drained and rinsed 15 oz can corn, drained (or frozen) 10 oz can fire roasted tomatoes 1/2 cup vegan cream cheese 1/2 cup vegan cheddar cheese, shredded 3/4 cup polenta 1.5 Tbsp vegan butter 2 tsp Cholula sauce (or sambal oelek) 2 Tbsp Fresh cilantro, chopped

DIRECTIONS 1. Preheat the oven to 400°F. Spray 9"x 9" baking dish with cooking spray. 2. In a skillet over medium heat with a 1.5 Tbsp oil, saute poblano peppers, jalapeño and onion until soft, approximately 7 to 8 minutes. Add garlic, cumin, chili powder, oregano and salt and continue to cook 1 minute. Stir in black beans, corn and fire roasted tomatoes. Cook until heated through. Add vegan cream cheese. Cook, stirring, until the cream cheese is melted, then stir in vegan cheddar cheese and continue to cook until melted. Place mixture into baking dish and spread evenly. 3. Place a saucepan over high heat with 3 cups water. Once boiling, whisk in the polenta. Season with salt and pepper, reduce the heat to medium-low, and continue to whisk until thicken, approximately 3 to 4 minutes. Pour the polenta over the mixture in baking dish. Bake 15 minutes. 4. While casserole is baking, mix the vegan butter and cholula sauce together. 5. When casserole ready, spread/brush cholula butter over top of polenta and sprinkle with chopped cilantro. Let stand 10 minutes before serving.

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