Pueblano chilies, roasted, peeled, seeded and stuffed with “quick” refried beans: 1 lg can pinto beans, drained (reserve liquid). Sauté minced yellow onion, garlic, seeded and chopped jalapeño peppers until starting to turn golden. Stir in drained beans. Cook, over medium-low heat, mashing everything together, adding more and more bean liquid (as it evaporates), until beans and vegetables are pretty homogenous and very creamy ( don’t be afraid to use all the bean liquidate) -add salt and pepper to taste (beans should be well-seasoned). To assemble: slit peppers on one side and use a paring knife to carefully cut out and remove seed cavity. Fill hollowed peppers with the bean-vegetable mixture and place in greased baking dish and top with shredded cheese (Monterey Jack or- I used Muenster because I didn’t have the other). Cover with foil. To bake: bake in a preheated 375f oven, covered, 15 minutes. Uncover and bake until cheese is melted and light golden. SO GOOD!!!