In oven - Preheat your oven's broiler. Use vegetable oil to coat the peppers. Place peppers on baking sheet on the highest rack in the oven. Close door and keep eye on the peppers. When dark spotches start forming, use tongs to turn the peppers over so that most of the pepper's skin gets singed.

On gas stove top - Turn flame on the stove top to medium heat and place peppers on top of the flame. Turn the peppers frequently to blacken the skin. (Be careful with this one because you can set off the smoke detector - trust me)

Preheat oven 350 degrees. Put peppers in a large bowl. Cover bowl with plastic wrap. The steam will help loosen the skins.

After about 15-20 minutes, when they are cool to touch remove the peppers from the bowl. Hold each pepper down and remove the skin of the peppers. It should easily peel off.

Cut the tops of the peppers. Use a pairing knife to make a slit down one side of the pepper, using the dull side of the knife remove the seeds and ribs of the pepper.

In a mixing bowl combine black beans, rice, and Monterrey jack cheese. Divide mixture into four parts and place inside the poblano peppers.

Take a baking dish and spray with cooking spray. Add the salsa to the bottom of the pan. Place peppers on top of the salsa.

Bake for 20 minutes.

Garnish with a few crumbles of cojita cheese and sprinkle a few pine nuts on top. Place a dollop of sour cream on each pepper and enjoy!