1 can (28 ounces) whole tomatoes in puree
1 small jalapeño chile (ribs and seeds removed), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and fresh ground pepper
1 can (19 ounces) black beans, rinsed and drained
2 Tb chipotle pepper in adobe sauce, chopped small
1/2 cup yellow corn meal
1 cup shredded Monterey Jack cheese
1 tsp ground cumin
4 large poblano peppers, halved lengthwise, seeded and ribs removed but leaving stems intact.
Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeño, half the onions and two whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, 2 Tb chipotle pepper, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup of water; season with salt and pepper.
Dividing evenly, stuff poblanos with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish lightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and let cook until sauce is thickened slightly and cheese is lightly browned, about 10 minutes more. Let cool 10 minutes more. Can sprinkle the top with avocado if you like.
Recipe courtesy of Martha Stewart