Ingredients for Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate (Serves 6)
- 12 large jalapeño peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 cups vegetable broth
- 1.5 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 corn tortillas, cut into strips
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan cheese, shredded
- Salt and pepper to taste
- For the salsa:
- 1 can (14.5 ounces) diced tomatoes
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 185 | 7g | 1g | 28g |
| sugars | fibre | protein | salt |
| 5g | 7g | 6g | 0.8g |
Why I Love Mexican Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate
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There are recipes that transport you to another place, and Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate does just that. Growing up in Boston with Irish grandparents, my culinary journey was deeply rooted in New England seafood and the hearty comfort food of the Emerald Isle. But my passion for global flavors kept my palate adventurous. This Mexican-inspired dish is a testament to the diverse culinary influences that have shaped my cooking.
A Flavor Explored
What I love most about this recipe is the combination of bold, smoky jalapeños stuffed with a rich, flavorful tortilla soup filling, all nestled in a tangy tomato salsa. This dish not only tantalizes your taste buds with its complex flavors, but it also offers a delightful texture contrast between the crispiness of the peppers and the creamy filling. Mexican cuisine has always been a favorite of mine, and this recipe is a wonderful vegan take on traditional chiles rellenos.
A Touch of Home
Despite my New England roots, I’ve always been drawn to the vibrant flavors of Mexico. One could say it started with a simple guacamole relish at a local Boston taco joint, and then blossomed through my culinary adventures. Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate is a nod to my love for blending traditional recipes with new, exciting flavors. This dish is similar to stuffed bell peppers but packs an extra punch thanks to the heat from the jalapeños and the savory blend of spices and beans in the filling.
One person who became pivotal in my exploration of Mexican cuisine is the celebrated chef Pati Jinich. Her approachable and deeply flavorful recipes have been a source of endless inspiration for me. Pati’s passion for authentic Mexican flavors infused with her own modern twist parallels my own cooking philosophy.
This dish pairs wonderfully with Pati Jinich’s Red Rice with Pigeon Peas as a hearty side, infusing your meal with a burst of complementary flavors. Alternatively, it would work well alongside a refreshing jicama salad for a balanced texture experience.
Cooking for Laura and our baby boy has only deepened my love for creating dishes that bring joy and comfort to my family. Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate is quickly becoming a family favorite, a perfect blend of warmth and spice that brings everyone to the table with excitement. Passing down not just my Irish heritage but also new family traditions created through diverse culinary explorations is becoming a beloved ritual in our home.
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What You’ll Need
Ingredients for Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate (Serves 6)
- 12 large jalapeño peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 cups vegetable broth
- 1.5 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 corn tortillas, cut into strips
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan cheese, shredded
- Salt and pepper to taste
- For the salsa:
- 1 can (14.5 ounces) diced tomatoes
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
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Method
Method for Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate
Step One: Prepare the Jalapeños
Preheat the oven to 400°F (200°C). Carefully cut a slit down one side of each jalapeño, leaving the stems intact. Remove the seeds and membranes. Set aside.
Step Two: Make the Filling
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add the ground cumin and dried oregano, and cook for another minute. Pour in the vegetable broth, water, diced tomatoes (with their juice), black beans, and corn kernels. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Add the tortilla strips and cook for another 5 minutes, or until the tortillas have softened. Stir in the chopped cilantro and shredded vegan cheese, and season with salt and pepper to taste. Remove from heat.
Step Three: Make the Salsa
In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
Add the diced tomatoes (with their juice), vegetable broth, ground cumin, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the chopped cilantro and remove from heat. Use an immersion blender to blend the salsa until smooth, or transfer to a blender and blend until smooth.
Step Four: Stuff the Jalapeños
Carefully stuff each jalapeño with the prepared filling. Place the stuffed jalapeños in a baking dish.
Step Five: Bake and Serve
Pour the prepared salsa over the stuffed jalapeños. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the jalapeños are tender.
Remove the foil and bake for an additional 5-10 minutes, or until the top is slightly browned. Let cool for a few minutes before serving. Enjoy your Vegan Chiles Jalapeños Rellenos de Sopa de Tortilla en Salsa de Tomate!
