Beer Bean-Stuffed Poblano Peppers

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Ingredients

½ pound dried black beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked)
1 teaspoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)
1 canned chipotle chile in adobo, chopped (1 pepper, not the whole can!), or ½ teaspoon chipotle chile powder
scant ½ teaspoon ground cinnamon
sea salt
6 poblano chiles
1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
1 cup shredded Jack cheese
juice of ½ lime
1 cup cherry tomatoes, chopped
1 tablespoon olive oil
½ cup chopped fresh cilantro

As published by Cookie and Kate.

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