Chiles rellenos with sirloin steak, pinto beans, and romesco
One Pan Meal

Chiles rellenos with sirloin steak, pinto beans, and romesco

Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean

2 Servings, 600 Calories/Serving

20 – 30 Minutes

You won’t miss the breading or cheese in our spin on the South-of-the-border classic. Plus, everything comes together in 30 minutes or less.


  • 10 ounces top sirloin steak strips
  • 1 tablespoon ground coriander
  • 1 yellow onion
  • ½ cup cooked pinto beans
  • ½ cup diced tomatoes
  • 2 poblanos
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket romesco (roasted bell peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt)

Make It Leaner

Use only half the romesco to cut out 128 calories and 11 grams of fat per serving. Save the rest for your next meal; romesco is delicious on scrambled eggs or salmon, as a dip for vegetable sticks, or whisked with some additional sherry vinegar for a flavorful and smoky red pepper vinaigrette.

Nutrition per serving



Sear the steak

If using for the poblanos, heat the broiler.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt, pepper, and the coriander.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
While the steak sears, prepare the onion and beans.


Prep and cook the onion and beans; finish the steak

  • Peel and coarsely chop the yellow onion.
  • Rinse the pinto beans.
In the same pan used for the steak, if dry, add 1 to 2 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the beans and tomatoes and cook until heated through, about 1 minute. Add the steak and any accumulated juices and continue cooking until the steak is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the onion and beans cook, prepare the poblanos.


Char and stuff the poblanos

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the poblanos, turning regularly, until blistered and charred all over, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly. Cut the poblanos in half lengthwise and remove the ribs and seeds. Stuff the poblanos with the steak-bean mixture. Wash your hands after handling.
While the poblanos roast, chop the cilantro.


Prep the garnish

  • Coarsely chop the cilantro.



Spread the romesco onto individual plates, top with the chiles rellenos, and garnish with the cilantro.

Protein: 43g (86% DV), Fiber: 12g (48% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 100mg (33% DV), Sodium: 800mg (33% DV), Carbohydrates: 34g (11% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.