adapted from Everyday Food, via Shutterbean
1 can (28 oz) whole tomatoes in puree
1 minced jalapeno, ribs and seeds removed for less heat if desired
2 small onions, chopped
3 garlic cloves, 2 whole, 1 minced
coarse salt, ground pepper
1 can (19 oz) black beans, rinsed and drained
1/2 c yellow cornmeal
1 c shredded vegan pepper jack cheese (I used Follow Your Heart Monterey Jack, and all parts of the jalapeno)
1 tsp ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425F. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves. Puree until smooth. Season with salt. Pour the sauce into a 9×13-inch baking dish and then set it aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup vegan cheese, remaining onions, minced garlic, cumin and 3/4 cup water. Season with salt and pepper.
Dividing evenly, stuff the poblano chile halves with the bean mixture and place in the baking dish on top of the sauce. Sprinkle the poblano chiles with the remaining 1/2 cup of cheese. Cover the baking dish with aluminum foil.
Bake until the poblanos are tender, about 45 minutes. Remove foil and continue to cook until the sauce thickens slightly and cheese is golden brown, about 10 to 15 minutes more. Remove from the oven and let cool for 10 minutes before serving.