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Skillet Vegan Chile Rellenos

If you read my blog, by now you know I like things with a bit of a Mexican or spicy flare.  This super easy dinner is no exception.  This is my vegan version of a classic recipe – just a whole lot easier!  This actually is very good as a dip too, so save your leftovers! 

I used hominy in this recipe because my hubby is really not a big fan of rice.  The beauty is, you can really do so much to modify this basic recipe to fit anybody’s style! 

Skillet Vegan Chile Rellenos

One Pan Vegan Chile Rellenos

One Pan Vegan Chile Rellenos
Busy Vegetarian Mom

 

 

Skillet Vegan Chile Rellenos
Serves 6
A quick and easy vegan meal
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 can (29oz) Hominy
  2. 1 tsp Chopped Garlic
  3. 1/2 Onion (diced)
  4. 1 Cup Soy Milk (or other milk sub)
  5. 1 TBSP Whole Wheat Flour
  6. 1 TBSP Taco or Fajita Seasoning
  7. 1-2 Cans Refried Black Beans (or mashed black beans)
  8. 1 Large Can Pickled Jalapeno (whole) Sliced open to lay flat and seeds scraped out (or use a milder chili if you prefer)
  9. 1 Package Vegan Cheese (Daiya Mozzarella or Cheddar Shreds)
  10. *optional for serving - tortillas or chips
Instructions
  1. Saute in oven safe skillet the hominy, garlic and onion until onion is golden brown.
  2. Whisk together milk, flour and seasoning mix in a bowl.
  3. Pour over hominy mix in skillet.
  4. Remove from heat.
  5. Lay out jalapeno or chilis over top the hominy mixture.
  6. Spread beans out evenly over the top. (2 cans if you like a lot of beans and want to use this more as a dip than a meal.)
  7. Cover and bake at 350 degrees for 30 minutes.
  8. Remove and cover with cheese.
  9. Place back in oven for another 5 minutes or until cheese is melted.
  10. Serve.
  11. *optional - serve with tortillas or chips
Notes
  1. If you do not prefer a vegan version - substitute the soy for fat free milk and vegan cheese with a low fat or fat free mexican blend!
Busy Vegetarian Mom http://www.busyvegetarianmom.com/

 

I really like things spicy and this definitely was!  I would suggest going with a larger milder chili or even a red bell pepper to cool things down.  To add some fun and color to this dish, try tossing in some sweet yellow corn, diced orange bell peppers and top with cilantro!  I am thinking next time I might even try a mashed butternut and black bean mix.  Really the possibilities are endless.

Please let me know if you try this recipe and what adaptions you have made.  I’d love to hear from you!!

Enjoy!

 

 

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