The inspiration for this dish? One big beautiful heirloom tomato… that’s all it took, well that and some good-looking poblano chiles. Watch out – the onions, garlic, bell peppers, and jalapeño are used for both the renello stuffing and the pico de gallo; so be sure not to toss it all in the skillet for the filling. Reserve the indicated amounts and set them aside for the pico. Also, it is important to rinse and drain the black beans well, otherwise, they will discolor the filling. You don’t want that to happen since the vibrant colors are a big part of this dish. OK, gotta run, that’s all I have to say about this yummy vegetarian meal, enjoy!

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