PASILLA RELLENOS

4 pasilla (also called poblano) peppers
1/3 cup finely diced onion
1/3 diced red or green bell pepper
1 tbsp olive oil
1/2 can black beans, drained
grated parmesan cheese

Heat broiler in oven. Roast pasilla pepper under broiler until lightly blackened and blistered. Place peppers in paper sack and seal. Let them sweat and cool for 15 minutes.

Meanwhile, saute onion and bell pepper in olive oil until soft. Add black beans and mash a small portion of them. Heat and reserve.

Preheat broiler.

Peel blackened skin off pasillas. Gently remove stem and butterfly open, scraping out seeds. Stuff with veggie mixture and roll up.

Grate small amount of parmesan cheese over peppers and broil until cheese melts.