Vegan: Chilaquiles with Pepitas, Charred Corn, and Black Beans


1 1/2 pounds tomatillos, peeled and cut in half
6 cloves garlic
1 small onion, roughly chopped
1 serrano or jalapeo 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)

View the full recipe: Serious Eats

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