There are a few steps involved with this recipe, perhaps making it not practical for weekday breakfasts but for slow weekend mornings or for the days when breakfast for dinner sounds good.
Ingredients
- 4 to 6 large poblano peppers
- 1 large (1-pound / 450 g) sweet potato, peeled and cut into ½-inch / 1.3 cm cubes
- 3 tablespoons olive oil, divided
- 2½ teaspoons sea salt, divided
- 3 garlic cloves, peeled and roughly chopped
- 1 (15-ounce / 430 g) can black beans, drained and rinsed
- 1 teaspoon dried oregano
Pepita Crema
- ½ cup / 60 g toasted and salted pepitas
- 1 teaspoon ground cumin
- 2 large avocados, peeled, halved, and pitted
- 2 limes juice and zest
To Finish
- 1 cup / 120 g crumbled Cotija cheese
- 4 to 6 large eggs, poached or fried
How to Make It
- Preheat the oven to 400°F / 200°C.
- Line a sheet pan with parchment paper. Place the poblano peppers on one half of the pan and the sweet potato on the other half. Drizzle 2 tablespoons olive oil and 1 teaspoon sea salt over the poblanos and sweet potato, then toss to coat. Roast for 30 to 35 minutes, or until the sweet potato is tender and the peppers are soft and deeply roasted in parts, stirring and turning once halfway through.
- While the vegetables roast, prepare the black beans. In a small saucepan over medium, heat the remaining 1 tablespoon olive oil, add the chopped garlic, then sauté until fragrant, about 1 minute. Stir in the black beans, oregano, and ½ teaspoon sea salt, and warm the beans through, about 5 minutes. Turn off the heat and set aside.
- Remove the roasted vegetables from the oven and let cool slightly.
- Stir the sweet potatoes into the black beans. As the peppers cool and their skin separates from the flesh, peel off as much of the skin as you can (a bit left on is fine). Slice the poblanos open lengthwise and remove the seeds and ribs. Then, stuff the poblanos with the black bean and sweet potato mixture. To make the Crema
- In a food processor, pulse the pepitas until finely ground. Add the cumin, 1 teaspoon sea salt, avocado, and lime zest and juice. Process until smooth, then drizzle in up to ½ cup / 120 ml water until a creamy sauce forms. Taste and adjust the seasoning to your liking, keeping in mind you want it to be nice and bright to offset the richness in the dish.
- Add about ⅓ cup / 80 ml of the crema to each plate, then top with a stuffed poblano, crumble on some of the Cotija, and finish with a fried egg. To make Ahead
- Peppers can be made and stuffed a day ahead and warmed for 10 minutes in a 350°F / 180°C oven.
