A peck of peppers – poco-cocoa

Ingredients

• 8 poblano peppers
• Cooking spray
• 2 tablespoons olive oil
• 8 ounces Soyrizo, casing removed
• 3/4 onion, chopped
• 1/4 teaspoon cumin seeds
• 1 can (15 ounces) black beans, drained and well-rinsed
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 teaspoon sauce from canned chipotles in adobo sauce
• 1/2 teaspoon dried oregano leaves
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Colby-Jack cheese