Taco-Stuffed Poblano Peppers with Black Beans and Cotija

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Roasted poblano peppers filled with a seasoned black bean and corn mixture, topped with crumbled cotija cheese and fresh cilantro for a flavorful vegetarian taco alternative. This Mexican-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs large poblano peppers, corn kernels (fresh or frozen), red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, halved lengthwise and seeded large poblano peppers
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1/2 small, finely diced red onion
• 2 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro leaves
• for serving lime wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 4 halved and seeded poblano peppers cut side down on a baking sheet. Roast for 15 minutes until skins are blistered and softened.
2. Step 2: While peppers roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 small diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent.
3. Step 3: Stir in 1 can (15 oz) drained black beans, 1 cup corn kernels, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until heated through and fragrant.
4. Step 4: Remove peppers from oven and turn cut side up. Fill each pepper half evenly with the black bean mixture. Sprinkle 1/2 cup crumbled cotija cheese over the stuffed peppers.
5. Step 5: Return to oven and bake for an additional 10 minutes until cheese is warmed and slightly melted. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.