To prepare the chiles, place them whole on top of a gas range and cook until the skin is black all around. When they are all black, place them in a bowl and cover with a lid or plate. Allow the chiles to sit for 5-10 minutes. When you are able to handle them, run cool water over the chiles and peel off the black portions of the skin. When the chiles are all cleaned, carefully slice them open lengthwise and remove the seeds from inside. Set aside until ready to assemble.
To make the Tomato Sauce, add the onion and garlic to a sauce pan along with the ¼ cup of water. Sauté over medium heat until the onion is translucent and slightly browned. Add the cumin and chili powder and sauté for a minute or two and then add the crushed tomato, and water if desired if it seems to thick. Season to taste with salt and pepper. Cook down for about 5 minutes.
To make the vegetable filling, heat the water in a large skillet and add the portobellos and red bell peppers. Cover and cook until soft, adding more water as needed. Season with salt and pepper as needed.
For the Black Bean Frijoles, add the black beans to a food processor with the garlic, and cumin. Pulse until a smooth purée is formed. Season with salt and pepper. Set aside until ready to use.
For the Pumpkin Queso, place all the ingredients in a blender and purée until smooth.
To make the quinoa, place the quinoa and water in a saucepan and bring to a boil. Turn down the heat and boil for 10-15 minutes on low until the water has been completely absorbed. Season with salt and pepper to taste.
Pre-heat your oven to 350 F.
To assemble the Chlie Rellenos, open the peppers and place a few spoonfuls of the black bean frijoles into the peppers. Stuff some of the vegetable filling and top the filling with a little Pumpkin Queso. Stuff all the peppers and place in the oven on a sheet pan. and warm for 10 minutes.
Serve topped with some of the tomato sauce and quinoa. Garnish with cilantro and lime
Recipe by Plant Craft at https://www.rachelcarr.com/black-bean-chile-relleno/