Chilaquiles With Pepitas, Charred Corn, And Black Beans Recipe Recipe

Name: Chilaquiles With Pepitas, Charred Corn, And Black Beans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tomatillos, peeled and cut in half; 6 cloves garlic; 1 small onion, roughly chopped; 1 serrano or jalapeno pepper; Kosher salt; 1 tablespoon vegetable oil; 1 ear corn, kernels removed; 12 ounces corn tortilla chips; 1 cup canned black beans (about half of a 14-ounce can), drained and rinsed; 1 avocado, thinly sliced; 1 small onion, thinly sliced, slices placed in a bowl of cold water for 10 minutes; 2 tablespoons chopped cilantro; 1/2 cup toasted pumpkin seeds (pepitas)

Servings: persons

1 1/2 pounds tomatillos, peeled and cut in half
6 cloves garlic
1 small onion, roughly chopped
1 serrano or jalapeno pepper
Kosher salt
1 tablespoon vegetable oil
1 ear corn, kernels removed
12 ounces corn tortilla chips
1 cup canned black beans (about half of a 14-ounce can), drained and rinsed
1 avocado, thinly sliced
1 small onion, thinly sliced, slices placed in a bowl of cold water for 10 minutes
2 tablespoons chopped cilantro
1/2 cup toasted pumpkin seeds (pepitas)

1
Preheat broiler to high. Place tomatillos, garlic, onion, and pepper on a foil-lined heavy-duty rimmed baking sheet. Broil without moving until well charred on top side, about 15 minutes. Flip vegetables with a spatula and continue broiling until well-charred and completely softened, about 15 minutes longer.
2
Transfer vegetables to a food processor and process until roughly pureed. Season salsa verde to taste with kosher salt and set aside.
3
Heat oil in a medium skillet over high heat until smoking. Add corn kernels, toss to coat, and cook without moving until charred on one side. Toss and continue to cook, tossing occasionally until well charred all over, about 6 minutes total. Season to taste with kosher salt and transfer to a small bowl.
4
Heat 1 1/2 cups salsa verde and 1 cup water in a large saucepan until simmering. Add tortilla chips and fold with a rubber spatula until all the chips are coated. Transfer chips to a large serving dish or individual serving plates. Top with charred corn, black beans, avocado slices, sliced onion, chopped cilantro, and toasted pumpkin seeds. Serve immediately with a side of vegan refried beans if desired.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds tomatillos, peeled and cut in half, 6 cloves garlic, 1 small onion, roughly chopped, 1 serrano or jalapeno pepper, and more.

Yes, Chilaquiles With Pepitas, Charred Corn, And Black Beans Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles With Pepitas, Charred Corn, And Black Beans Recipe

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