Green Bean and Poblano Casserole Recipe

Green Bean and Poblano Casserole

This savory casserole is a plant-forward spin on the classic dish with smoky poblanos, tender green beans, and a silky tofu crema.

Total Time1 Hour 30 Minutes
Yield
16 servings
DifficultySimple

Dietary Interests

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Submitted by

Vitamix

Ingredients

1 pound 454 g poblano pepper, roasted and diced
1 small 14 g jalapeño, roasted and diced
1 medium 225 g yellow onion, diced
8 tortillas, cut into thin strips, then deep fried until crispy
1 garlic clove, peeled, mince
1 Tablespoon kosher salt, optional / to taste
2 cups 475 ml {Tofu Crema}
2 Tablespoons 30 g canola oil
2 pound 907 g green beans, cleaned, trimmed, blanched and cut into 1-2 Inch pieces

1 pound 454 g poblano pepper, roasted and diced
1 small 14 g jalapeño, roasted and diced
1 medium 225 g yellow onion, diced
8 tortillas, cut into thin strips, then deep fried until crispy
1 garlic clove, peeled, mince
1 Tablespoon kosher salt, optional / to taste
2 cups 475 ml {Tofu Crema}
2 Tablespoons 30 g canola oil
2 pound 907 g green beans, cleaned, trimmed, blanched and cut into 1-2 Inch pieces

1 pound 454 g poblano pepper, roasted and diced
1 small 14 g jalapeño, roasted and diced
1 medium 225 g yellow onion, diced
8 tortillas, cut into thin strips, then deep fried until crispy
1 garlic clove, peeled, mince
1 Tablespoon kosher salt, optional / to taste
2 cups 475 ml {Tofu Crema}
2 Tablespoons 30 g canola oil
2 pound 907 g green beans, cleaned, trimmed, blanched and cut into 1-2 Inch pieces

1. To roast the peppers: Preheat oven to 450°F (230°C) or heat broiler or grill on medium high. Lightly oil poblanos and jalapeño. Put peppers directly in oven/under broiler or on grill. Using tongs rotate peppers until all sides are evenly charred. Remove peppers from heat and place in mixing bowl. Cover bowl with plastic wrap and allow to rest for 10 minutes. Reduce temperature on oven to 350°F (180°C)
2. Remove peppers from bowl and reserve any roasting liquid. Carefully remove charred skin from peppers. It is not essential that all skin is removed. Remove stems. Slice open peppers and remove seeds. Dice peppers and reserve.
3. Heat a medium-sized sauté pan over medium heat. Add oil and swirl to coat pan. Add onion, garlic, and a pinch of salt if using. Cook until tender but not browned. About 3–5 minutes. Add roasted peppers and mix well.
4. Reduce heat to low, add tofu crema, mix well and allow flavors to mingle for 3–5 minutes. Keep an eye on consistency. Mixture should remain creamy and loose. Add additional water if mixture appears too dry.
5. Remove half of the poblano crema mixture and place into blender container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until smooth about 15–30 seconds, using the tamper to push ingredients toward the blades if necessary.
6. Combine blended mixture, unblended mixture, green beans, and mix until well combined and uniform. Scoop mix into appropriately sized baking dish. Spread julienned tortillas evenly over the top.Place pan in a 350°F (180°C) oven. Bake until top is slightly browned and casserole is heated through. About 20–30 minutes.

1. To roast the peppers: Preheat oven to 450°F (230°C) or heat broiler or grill on medium high. Lightly oil poblanos and jalapeño. Put peppers directly in oven/under broiler or on grill. Using tongs rotate peppers until all sides are evenly charred. Remove peppers from heat and place in mixing bowl. Cover bowl with plastic wrap and allow to rest for 10 minutes. Reduce temperature on oven to 350°F (180°C)
2. Remove peppers from bowl and reserve any roasting liquid. Carefully remove charred skin from peppers. It is not essential that all skin is removed. Remove stems. Slice open peppers and remove seeds. Dice peppers and reserve.
3. Heat a medium-sized sauté pan over medium heat. Add oil and swirl to coat pan. Add onion, garlic, and a pinch of salt if using. Cook until tender but not browned. About 3–5 minutes. Add roasted peppers and mix well.
4. Reduce heat to low, add tofu crema, mix well and allow flavors to mingle for 3–5 minutes. Keep an eye on consistency. Mixture should remain creamy and loose. Add additional water if mixture appears too dry.
5. Remove half of the poblano crema mixture and place into blender container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until smooth about 15–30 seconds, using the tamper to push ingredients toward the blades if necessary.
6. Combine blended mixture, unblended mixture, green beans, and mix until well combined and uniform. Scoop mix into appropriately sized baking dish. Spread julienned tortillas evenly over the top.Place pan in a 350°F (180°C) oven. Bake until top is slightly browned and casserole is heated through. About 20–30 minutes.

1. To roast the peppers: Preheat oven to 450°F (230°C) or heat broiler or grill on medium high. Lightly oil poblanos and jalapeño. Put peppers directly in oven/under broiler or on grill. Using tongs rotate peppers until all sides are evenly charred. Remove peppers from heat and place in mixing bowl. Cover bowl with plastic wrap and allow to rest for 10 minutes. Reduce temperature on oven to 350°F (180°C)
2. Remove peppers from bowl and reserve any roasting liquid. Carefully remove charred skin from peppers. It is not essential that all skin is removed. Remove stems. Slice open peppers and remove seeds. Dice peppers and reserve.
3. Heat a medium-sized sauté pan over medium heat. Add oil and swirl to coat pan. Add onion, garlic, and a pinch of salt if using. Cook until tender but not browned. About 3–5 minutes. Add roasted peppers and mix well.
4. Reduce heat to low, add tofu crema, mix well and allow flavors to mingle for 3–5 minutes. Keep an eye on consistency. Mixture should remain creamy and loose. Add additional water if mixture appears too dry.
5. Remove half of the poblano crema mixture and place into blender container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until smooth about 15–30 seconds, using the tamper to push ingredients toward the blades if necessary.
6. Combine blended mixture, unblended mixture, green beans, and mix until well combined and uniform. Scoop mix into appropriately sized baking dish. Spread julienned tortillas evenly over the top.Place pan in a 350°F (180°C) oven. Bake until top is slightly browned and casserole is heated through. About 20–30 minutes.

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Nutrition

Chef's Note

Crumbled tortilla chips can be substituted for the fried tortilla strips.
Nutrition Note: This plant-forward casserole is a lighter, nutrient-rich take on a comfort classic. Green beans provide fiber, vitamin C, and folate, supporting immune health and digestion. Poblano peppers add a mild kick along with vitamin A and antioxidants. The creamy base is made with tofu crema instead of traditional dairy, offering a source of plant protein and reducing saturated fat. Tofu also adds calcium and iron, making this dish a smart choice for heart health and bone support. This casserole is a great example of how simple swaps—like using tofu instead of cream—can boost nutrition without sacrificing flavor.

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