For this recipe, you will need vinegar, vegetable oil, salt, pepper, six poblano peppers (if you cannot find these, you can use bell peppers), black beans, cloves of garlic, one large onion, 2 large ripe avocados, two green tomatoes, cilantro, two green chilies, and plain yogurt.
To prep for this recipe, you will need to peel two cloves of garlic. Chop one and mince the other. Chop the onion into small pieces. Wash 1 1/2 cup of black bean and let them soak in water overnight. Finely chop both two green chilies.
In a large bowl, combine 1/4 cup of vinegar, 1/2 cup of vegetable oil, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper. Let the peppers marinate in this mixture for at least two hours.
Place the 1 1/2 cup of black beans in a large pot over low/medium heat and cover with water and the chopped garlic clove. If you have a pressure cooker, you can use that as well. Let the beans cook for about an hour. They should be soft and creamy.
Remove the peppers from the marinade and let them roast over an open flame, but turn frequently to avoid charring. Remove from the flame and cover with a damp towel for a few minutes. You should be able to peel the peppers now. After peeling, dip them in water briefly.
Puree the black beans in a blender until they form a paste. In a skillet, heat 1/2 cup of vegetable oil then add 3/4 of the chopped onion. Let the onion fry until golden brown then add the bean paste and salt to taste. Allow that to cook on medium/low heat for 10 minutes.
Carefully slice open the peppers and remove the seeds. Fill the peppers with the refried bean paste and gently fold the peppers back together.
To make the guacamole sauce, slice the two avocados in half and remove the seed. Spoon out the avocado flesh and place it in a blender. Saute 5 ounces of green tomatoes in a skillet and add that to the blender along with 5 ounces of raw green tomatoes. Add the rest of the chopped onion, 1 minced garlic clove, a handful of cilantro and the two chopped green chilies. Puree that in the blender then add a cup of yogurt and season with salt.
Place a pepper on the plate, pour the guacamole sauce over it, and garnish with cilantro is desired.