Ingredients
1 cup sour cream2 tablespoons lime juice1/2 cup minced fresh cilantro, divided1 small onion, finely chopped1 tablespoon butter1 large portobello mushroom cap, finely chopped1 small yellow summer squash, finely chopped1 small zucchini, finely chopped1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained2 cups shredded Mexican cheese blend, divided1 cup frozen corn, thawed1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper4 large poblano peppers, halved and seeded
Preparation
In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.
