Green Bean and Poblano Casserole

Chef: Derek Clayton Vitamix Chef

Ingredients

• 450g poblano pepper, roasted and diced
• 1 small jalapeño, roasted and diced
• 1 medium yellow onion, diced
• 8 tortillas, cut into thin strips and fried until crispy
• 1 garlic clove, peeled and minced
• 1 tbsp sea salt (optional / to taste)
• 475ml tofu crema
• 30g canola oil
• 900g green beans, trimmed, blanched and cut into 2cm pieces

Directions

1. To roast the peppers: preheat oven to 230°C or set grill/broiler to medium-high. Lightly oil the poblano and jalapeño.
2. Roast, turning with tongs until evenly charred. Place in a bowl, cover with plastic wrap and rest for 10 minutes. Reduce oven temperature to 180°C.
3. Remove skins (a little remaining skin is fine), stems and seeds. Dice and reserve with any roasting liquid.
4. Heat a medium sauté pan over medium heat. Add the oil, then onion, garlic and a pinch of salt. Cook 3–5 minutes until tender but not browned.
5. Add roasted peppers and mix well. Reduce heat to low, add tofu crema, and cook 3–5 minutes until creamy. Add a splash of water if mixture becomes too thick.
6. Transfer half of the mixture to the Vitamix container. Start on the lowest speed, then quickly increase to the highest speed. Blend 15–30 seconds until smooth, using the tamper if needed.
7. Return the blended mixture to the pan and combine with the unblended portion. Add the green beans and mix well.
8. Transfer to a baking dish and top with the fried tortilla strips.
9. Bake at 180°C for 20–30 minutes or until the top is lightly browned and casserole is heated through.

Recipe Notes

• Crumbled tortilla chips can replace the fried tortilla strips.
• Frozen green beans or poblano peppers may be used; thaw before cooking.