Taco-Stuffed Poblano Peppers with Black Beans and Cotija

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten free) ready in about 35 minutes pairs corn kernels (fresh or frozen), small, finely diced red onion, minced garlic cloves 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Taco-Stuffed Poblano Peppers with Black Beans and Cotija take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Poblano Peppers with Black Beans and Cotija?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely diced red onion from drying out.

Can I substitute ingredients in Taco-Stuffed Poblano Peppers with Black Beans and Cotija?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Stuffed Poblano Peppers with Black Beans and Cotija for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Taco-Stuffed Poblano Peppers with Black Beans and Cotija vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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