Step 1: Prepare the Beans and Filling

Start by heating the olive oil in a 12-inch skillet over medium heat. While the oil is warming up, take the time to mash one can of pinto beans in a bowl, adding the water. Use the back of a spoon or a potato masher to mash the beans until they’re smooth but still a little chunky. The mashed beans will serve as the base for the stuffing.

Once the oil is shimmering, add the finely chopped onion to the skillet and cook until it softens, about 5 minutes. Stir occasionally to avoid burning. Once the onions are translucent, add the minced garlic, cumin, chili powder, oregano, and salt to the skillet. Stir well to coat the onions and garlic with the spices, and let it cook for another 2 minutes, allowing the flavors to bloom.

Add the mashed beans to the skillet along with the remaining whole pinto beans. Stir everything together and cook for an additional 5 minutes, letting the mixture thicken slightly.

Step 2: Add the Corn, Cheese, Lime, and Cilantro

Once the beans have thickened, add the frozen corn to the skillet and stir everything to combine. Continue cooking for another 3-4 minutes until the corn is heated through. Now, remove the skillet from the heat and stir in the shredded Monterey Jack and cheddar cheeses. The cheese will melt into the mixture, making it rich and creamy. Add the lime juice and lime zest, followed by the chopped cilantro. This will bring a fresh, zesty flavor to the filling.

Step 3: Prepare the Poblanos

While the filling is coming together, it’s time to prepare the poblano peppers. Cut off the tops of the peppers and remove the seeds. If you want to make the stuffing process easier, you can also slice the peppers in half lengthwise. This step is optional, but it makes filling the peppers a little less messy. If you prefer, you can leave the peppers whole and just make a slit along one side to create a pocket.

Step 4: Stuff the Peppers

Carefully stuff each poblano pepper with the prepared filling, packing it in gently to ensure it holds together. If you cut the peppers in half, place each half on a baking sheet. If you kept them whole, arrange them on the sheet with the open side facing up.

Step 5: Bake the Stuffed Poblanos

Once all the peppers are stuffed, it’s time to bake them. Place both baking sheets in the oven and bake for 35 to 40 minutes. After the first 20 minutes, rotate and switch the positions of the baking sheets to ensure even cooking. The peppers should be tender, and the tops of the filling will be golden and bubbly when they’re done. Don’t forget to season with extra salt and pepper to taste!

Step 6: Optional Skin Removal

After the peppers are baked, some people like to remove the thin outer layer of skin from the peppers. While this step is completely optional, it can make the texture smoother and more pleasant for those who don’t like the skin. If you prefer to leave the skin on, that’s perfectly fine as well—it’s still edible and full of flavor.