Mama Maggie's Kitchen

0 Wash the poblano peppers and brush with oil.
1 Add oil to a grill pan and roast the poblanos on each side. 
2 Once the skin has been charred, place them in a baking dish. 
3 Cover the baking dish with plastic wrap and let steam for 15 minutes.
4 In the meantime, heat oil in a large skillet.
5 Add the onion and cook for 1 minute. 
6 Next, add the tomato, jalapeno, garlic, salt and pepper. 
7 Cook for 10 minutes, or until the mixture is thick. 
8 Add the drained beans and mix to combine. 
9 Cook until the beans are heated through. About 2 minutes. 
14 Let cool slightly. 
10 Using a knife, remove the charred skin from the poblanos. 
11 Make a cut in the center of the poblano to create a pocket. 
12 Remove any seeds or veins from the inside. 
13 Stuff each poblano with the bean filling. 
15 Top with the cheese. 
16 Broil for 7-8 minutes, or until the cheese is brown. 
17 Drizzle with crema mexicana and enjoy!