Black Bean Chile Rellenos

Add oil to a grill pan and roast the poblanos on each side. 

Once the skin has been charred, place them in a baking dish. 

Cover the baking dish with plastic wrap and let steam for 15 minutes.

In the meantime, heat oil in a large skillet.

Add the onion and cook for 1 minute. 

Next, add the tomato, jalapeno, garlic, salt and pepper. 

Cook for 10 minutes, or until the mixture is thick. 

Add the drained beans and mix to combine. 

Cook until the beans are heated through. About 2 minutes. 

Let cool slightly. 

Using a knife, remove the charred skin from the poblanos. 

Make a cut in the center of the poblano to create a pocket. 

Remove any seeds or veins from the inside. 

Stuff each poblano with the bean filling. 

Top with the cheese. 

Broil for 7-8 minutes, or until the cheese is brown. 

Drizzle with crema mexicana and enjoy!