In need of Tex Mex.

I needed a good meal! I ate lunch with a couple of dear girlfriends today at a Mexican Food staple of Dallas. El Fenix. The Downtown location. I have heard rumors that this one is closing.

I have read for months now that Mexican Food is always a good vegan friendly option. I am going to bet that most of the time they just tell you those beans were not cooked with lard, bacon, or ham. Just sayin’. I sometime have to choose to do my best when I have Mexican. Let us be honest, you cannot have veggie fajitas or a plain salad every time you have Mexican.

I came home from work today wanting a good stuffed pepper. My Mother loved Chili Rellenos. It has been on my mind since weekend before last when I met some of the Read family at Matt’s Rancho Martinez for lunch! Mom’s favorite.

I pulled recipes for three different stuffed poblano peppers. All three were very different. I saw some beautiful peppers at Trader Joe’s recently. I grabbed the girls from school and ran to Trader Joe’s on our way to meet the new piano teacher.

Here is what I used:

4 poblano peppers (I should have used 6. The filling made enough for 6)

2 tbs olive oil

1 cup brown rice (I like the quick cook Basmati from Trader Joe’s. It cooks in 15 minutes)

1 can drained pinto beans

1 white or yellow onion chopped (medium)

4 cloves garlic chopped

6 chopped Campari tomatoes

1 tsp cumin

½ tsp sea salt

1 jar salsa verde (12 oz)

¼ cup cilantro

For the Cilantro Lime Cashew Sauce:

¾ Cup cashews (cover in boiling water for at least 30 minutes)

½ Cup cilantro

4 cloves garlic

½ Cup water (maybe more)

Juice from 2 large limes

1 avocado

½ tsp sea salt

½ tsp garlic powder

  1. Turn your over to broil.
  2. Line a baking sheet with parchment (my favorite thing in the kitchen!)
  3. Place peppers on the baking sheet and spray with olive or avocado oil lightly. Place on top rack of oven.
  4. Cook 4 minutes. Turn and cook at least four more minute or until they blister. Remove and set aside to cool a bit.


  1. Once you remove the peppers from the broiler, turn oven to 375.
  2. Start a cast iron skillet (another favorite) on medium high heat with olive oil. Throw in onion and garlic. Cook for 5 minutes or until translucent.
  3. Add cumin, salt, cilantro, ½ jar of salsa verde, and tomatoes. Cook several minutes until fragrant and tomatoes start to wilt.
  4. Stir in rice and the beans. Cook a few minutes to bring them all together.
  5. Now you can gently [eel the skins from the peppers. Take a paring knife and cut one side gently from stem to tip. Remove the seeds with a spoon.
  6. Place the peppers (cut side up) in an oil sprayed baking dish.
  7. Spoon the rice mixture to fill each pepper.
  8. Cover with the remaining salsa verde.

before topping with cream

Next, drain the cashew and throw those and all other cream ingredients in your Vitamix (I got one of these for Mother’s Day… my life is changed. Spend the money. You need this tool.) Blend until smooth adding more water if needed.

  1. Now pour the cream over the peppers.
  2. Cover with foil and place in the oven for 20 minutes. Uncover after 20 minutes and continue to cook another 10 minutes.

about to go in oven

I am satisfied tonight! Mexican Food accomplished. No frying either.

Travis said you would have no idea that the avocado cream was not cream! Hey, Vitamix… thank you for changing my game!

I hope you enjoy this as much as we did! BTW, the kids may like the rice mixture without a pepper.



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