I have a couple of Diana Kennedy's very detailed books full of Mexican recipes and stories of her travel within Mexico collecting them. The Art of Mexican Cooking contains a few recipes on chiles rellenos, or roasted peppers stuffed with various toppings, coated in a light crispy batter and shallow fried. This is my version based on those recipes and using refried black beans.
Ingredients:
For the batter:
Oil, for frying
3 large eggs, separated with whites placed in a large, deep sided bowl
1/4 tsp salt
1/3 cup plain flour, plus extra if needed
1 portion refried black beans (see my recipe here https://stelladrez.wixsite.com/for-the-love-of-food/post/refried-beans), left to cool. You may not need to use all of them.
1 can roasted poblano chiles*, drained and dried in paper towels, with stems and seeds removed
Method
Beat the eggs whites until they form stiff peaks. Use a hand held mixer if you have one as using a whisk takes a lot of effort and arm power. Add the salt and mix again briefly to incorporate. Add the egg yolks one by one while mixing all the time, until they are all incorporated. Set aside.
Heat about an inch of oil in a frying pan on medium heat.
Place the flour on a flat plate.
Take one of the chiles and slit in half down one side. Open up the chile and take a spoonful of the refried beans. Smear the beans on one half of the chile and closing the other half over the beans. Cover both sides of the chile with the flour, then dip it into the batter so its all covered. Place the chile into the hot oil and fry for 3-4 minutes per side until the batter is golden and crispy. Do the same with the rest of the roasted chiles and fry them until they are all used up. You may need to cook them in batches.
Serve with guacamole and chipotle yogurt. Just mix 2 tbsp thick yogurt with 1/2 tsp chipotle paste and mix well. Mix in a little water to make a drizzlier consistency if desired.
*You can buy these from online Mexican stores like Mestizo (https://mestizomarket.com/) or (https://www.coolchile.co.uk/mexican-shop). Alternatively, use the jarred, roasted peppers you can get in supermarkets or roast your own peppers.
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