Using poblanos for this meal and adding a sprinkle of Guajillo-chili chocolate evokes memories of mole sauce simmering for hours…ahhhhhh.
I used TAZA Vegan chocolate, though we are not affiliated in any way, I encourage you to try their organic, direct trade, non-GMO, GF, flavored- chocolate products!
To begin, heat oven to 375 degrees F.
Dice and place in a mixing bowl: 3 small portobello mushrooms, one small white onion, a few sprigs of cilantro, about 1/4 cup of arugula, one whole avocado, 3 adobo chilies in adobo sauce (retain any additional adobo sauce as drizzle upon serving, if desired).
Stir in 1/2 can of firm corn (or one ear worth), 1/2-3/4 can of rinsed kidney beans, 1 tsp. of iodized salt, 1TB cumin powder, 1/2 TB garlic powder.
On the bottom of your baking dish, apply a very thin layer of coconut oil (optional) and place peeled garlic cloves and tomatoes alternately.
OPTIONS: Upon serving, slice poblano and stuff with garlic and tomatoes, grate Guajillo chocolate over each pepper, and drizzle adobo sauce. Top with any remaining raw vegetable mixture for additional crunch.