1cupcheddar cheeseshredded + some for serving (optional)
Optional Toppings For Serving: sour cream, fresh cilantro and fresh lime juice, for garnish
Preheat oven to 400 degrees F. Line a large baking sheet.
Rinse and dry the poblanos. Brush with 1 tablespoon of the olive oil. Cut a thin slice off the tops and remove the core and seeds. Slice the pepper lengthwise down the center. Place on the prepared pan; set aside.
Open the can of beans rinse and allow to drain.
Heat the remaining olive oil in a large, deep non-stick pan over medium-high heat. Add the onions, garlic and peppers, and cook until they are soft, about 5 to 10 minutes. Season with chili, cumin and a pinch of salt and pepper. Smash about ½ of the black beans with the back of a spoon or fork and add to the mixture. Cook about two minutes.
Add the salsa, remaining whole beans and corn; warm through, about 3 to 5 minutes.
Turn off the heat and stir in cheddar cheese.
Place one slice of queso fresco inside each pepper. Divide the filling between each pepper, about ¼ cup for each pepper. Place the pan inside the oven. Bake for approximately 30 to 40 minutes or until the peppers are cooked but still have some structure to them. Cooking too long will turn mushy.
Remove the peppers from the oven. Garnish with sour cream, an extra sprinkle of grated cheese, fresh cilantro and a squeeze of fresh lime juice. Serve these while they are warm.
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