Stuffed Poblanos

Ingredients:

1 can fire roasted tomatoes
1 jalapeno, chopped
3 cloves garlic
1 large onion
salt and pepper, to taste
1-1/2 cup black beans
1/2 cup cornmeal
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
4 poblano peppers, ribbed and seeds removed, cut in half lengthwise

In a blender, combine tomatoes, half the jalapeno, 2 cloves of garlic, half the onion, salt, and pepper. Puree until smooth. Pour into the baking dish.

Chop the remaining onion and mince the garlic and toss in a bowl with black beans, cornmeal, cumin, chili powder, and cheddar cheese. Add water until mixture is smooth.

Fill poblano halves with the bean mixture and place in pan over the sauce. Sprinkle with pepper jack.

Cover with foil and allow to bake at 425 for 45 minutes then remove foil and cook 10 minutes longer until cheese is slightly browned.