Vegetarian Chiles Rellenos Recipe

Name: Vegetarian Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can vegetarian refried beans; 1 (16 ounce) can sweet potatoes, mashed; 3/4 cup shredded monterey jack cheese or 3/4 cup cheese, of your choice (optional); 4 tablespoons minced onions; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/8 teaspoon ground cinnamon; 16 whole green chilies (anaheim or serrano); 1 (16 ounce) package commercial frozen phyllo pastry, thawed; vegetable oil cooking spray

Servings: persons

1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can sweet potatoes, mashed
3/4 cup shredded monterey jack cheese or 3/4 cup cheese, of your choice (optional)
4 tablespoons minced onions
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon ground cinnamon
16 whole green chilies (anaheim or serrano)
1 (16 ounce) package commercial frozen phyllo pastry, thawed
vegetable oil cooking spray

1
Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
2
Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
3
Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
4
Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
5
Spray phyllo with cooking spray.
6
Top with another sheet of phyllo and spray with cooking spray again.
7
Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
8
Place one stuffed chile in the center of phyllo in parallel with short edge.
9
Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
10
Place wrapped stuffed chile seam side down on ungreased baking sheet.
11
Repeat wrapping procedure with all stuffed chiles.
12
Spray tops of all wrapped chiles with cooking spray again before baking.
13
Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
14
Serve with your favorite salsa and sour cream or guacamole.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) can vegetarian refried beans, 1 (16 ounce) can sweet potatoes, mashed, 3/4 cup shredded monterey jack cheese or 3/4 cup cheese, of your choice (optional), 4 tablespoons minced onions, and more.

Yes, Vegetarian Chiles Rellenos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetarian Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions