Beer Bean-Stuffed Poblano Peppers

INGREDIENTS

• 1/2 pound dried black beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked)
• 1 teaspoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)
• 1 canned chipotle chile in adobo, chopped (or 1/2 teaspoon chipotle chile powder)
• scant 1/2 teaspoon ground cinnamon
• sea salt
• 6 poblano chiles
• 1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
• 1 cup shredded Jack cheese
• juice of 1/2 lime
• 1 cup cherry tomatoes, chopped
• 1 tablespoon olive oil
• 1/2 cup chopped fresh cilantro