Roasted Chile Relleno with Avocado Chipotle Sauce

Ingredients

• 1 large poblano pepper
• 2 teaspoons extra virgin olive oil
• ½ teaspoon ground ancho chile
• 1 medium shallot lobe, thinly sliced
• 1 clove garlic, thinly sliced
• 4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced
• 1 plum or other small tomato, cored, seeded, and chopped
• ¼ cup cooked black beans, preferably homemade, rinsed and drained
• ¼ cup cooked brown or white rice or farro (see Notes)
• 1 ounce Monterey Jack cheese, cut into small chunks or grated
• Kosher or sea salt
• ½ avocado, pitted
• 2 tablespoons low-fat yogurt
• ¼ teaspoon adobo sauce (from a can of chipotle in adobo)
• Juice of ½ lime
• 2 to 3 tablespoons water
• 1 tablespoon roasted shelled pumpkin seeds (pepitas) (see Notes)

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