rellenos and pico — Les Petites Gourmettes

Ingredients

• 4 large poblano chiles
• 1 tablespoon olive oil
• 1 red onion, peeled and diced; divided
• 3 garlic cloves, peeled and minced; divided
• 2 red, yellow, or orange bell peppers, seeded and diced; divided
• 1 jalapeño, seeded and minced; divided
• 1 cup cooked rice
• 15-ounce can black beans, drained and rinsed well
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1 cup white cheddar or Monterey Jack cheese, shredded
• 1 large or 2 medium tomatoes, stemmed and diced
• 1/4 cup minced cilantro
• Juice of 1 lime
• 2 avocados, peeled and sliced, for garnish