Chiles Rellenos de Quinoa y Frijol

8 - poblano chiles, roasted and seed pod removed
1 - large onion, chopped and sauteed until translucent
3 - serrano chile pepers, chopped and sauteed
0.5 c frozen corn kernals, added to the sautee
1 c dry uncooked quinoa
2 c water for cooking quinoa, approximately
1 c cooked pinto (or other) beans. If using canned, drain.
0.5 tsp crushed red pepper
pinch salt
several grinds black pepper
1 tsp olive oil
Timing depends on type of beans and how cooked. I use a pressure cooker, but live at 8000' so it takes about 40 minutes.

If you have any filling left over, chill it and sprinkle it on greens for a protein-rich salad.

Roast 8 poblano chiles over flame and put in a covered put to sweat. I like to leave the charred skin on, but you can peel it away. Carefully slit the chiles near the stem and pull/cut out the seed pod. I wear medical gloves for this procedure.
Saute a chopped onion in a little olive oil until translucent.
Add the chopped serranos (gloves!).
Add the corn, crushed red pepper, a quick sprinkle of salt, and a few grinds of black pepper.
Meanwhile, cook a pot of pinto beans. You just need a cup for this recipe, but you can freeze the rest for later.
Cook a cup of dry quinoa until tender.
Mix all but the poblanos together. The chiles will vary in size, but stuff approximately 1/2 cup of filling into each.
The freeze well in containers and heat up well with about 4 minutes in the microwave on a ceramic plate covered with a paper towel. Remember, NO plastic on your food in the microwave!

Serving Size: Makes 8 stuffed chiles

Number of Servings: 8

Recipe submitted by SparkPeople user TWILAQ1.