Corn and Black Bean Chiles Rellenos | Recipes | WW USA

Ingredients

• Poblano pepper 4 large, peppers
• Canned stewed tomatoes 14½ oz, (1 can)
• Scallions 3 medium, chopped
• Ground cumin 1½ tsp
• Dried oregano 1 tsp
• Table salt ½ tsp
• Ground cinnamon ⅛ tsp
• Frozen corn 1 cup(s), thawed
• Canned black beans 1 cup(s), rinsed and drained
• Cooked long grain brown rice 1¾ cup(s), 1 (8.8-oz package)
• Canned chipotle peppers in adobo sauce 2 tsp, chopped
• Cilantro ⅓ cup(s), fresh, chopped
• Reduced fat shredded Monterey Jack cheese 1 cup(s)
• Lime ½ medium, cut into 4 wedges