Grill the poblano peppers and place in a closed plastic bag while they are hot to facilitate removing the skin. With the help of a spoon, remove the skin. Make a vertical cut from end to end and carefully remove all the seeds inside. Rinse the peppers with water. Let the peppers dry and cool.
In a wide skillet over medium-high heat, heat 1 teaspoon of oil. When the oil is hot add the onion, carrot, zucchini and black beans to heat them. Cook for 5 minutes. Remove from heat and place aside.
When the peppers and the mixture for the filling are at a tolerable temperature, fill each chili with the help of a spoon. Avoid overfilling them, and place just enough to fill the interior without overflowing through the opening.
Finish your dish by adding La Vaquita® Queso Fresco and red salsa to taste.
