Stuffed Pasilla Peppers (Vegan)

Ingredients:

-6 pasilla peppers (for 4-6 people, less for fewer people or can save as leftovers)

-1 small red onion, sliced in half and then thin slices

-2 cups frozen corn

-2 cups roasted sweet potatoes (roast with salt, pepper, olive oil at 425 degrees for 25-30 min if diced small)

-2 cups black beans

-1 jalapeno, seeds removed, diced small

-1 jar green salsa

-Vegan Cheese or queso fresco

-1 tb cumin

-2 tb olive oil

-salt and pepper.

Directions:

-Preheat oven to 425. Line a baking sheet with parchment paper. Cut peppers in half and remove seeds. Place peppers skin side up on baking sheet and bake for 15-20 minutes until softened and the skin is blistered. Set aside.

-Meanwhile, heat olive oil in a large saute pan. Saute onion and jalapeno until softened and fragrant. Stir in corn, black beans, and roasted sweet potatoes. Season with salt, pepper, and cumin and saute until mixed well and heated. Stir in 1/2 the jar of green salsa and bring to a simmer. Cook for 5 min until salsa is reduced. Set aside.

-When peppers are done roasting, turn them skin side down. Fill each pepper with veggie filling. Drizzle remaining green salsa over the peppers and top with crumbled vegan cheese or queso fresco. Bake at 425 for 10 minutes or until cheese melts and is bubbling.