Chilaquiles With Pepitas, Charred Corn, And Black Beans Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large skillet, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 3.Add tomatoes, chipotle peppers, and spices to the skillet. Cook for 5 minutes, stirring occasionally.
• STEP 4.In a blender, puree the tomato mixture until smooth. Return it to the skillet and simmer for 10 minutes.
• STEP 5.Meanwhile, spread tortilla chips on a baking sheet and bake for 5 minutes to crisp them up.
• STEP 6.In a separate skillet, heat oil over medium heat. Add corn kernels and cook until charred.
• STEP 7.Add black beans to the skillet with the corn and cook for an additional 2 minutes.
• STEP 8.Pour the tomato sauce over the crispy tortilla chips and toss to coat them evenly.
• STEP 9.Top the chilaquiles with the charred corn, black beans, and roasted pepitas.
• STEP 10.Serve immediately and enjoy!

Cooking Tips

• You can customize the spice level by adjusting the amount of chipotle peppers.
• For added freshness, garnish with chopped cilantro and a squeeze of lime juice.
• If you prefer a milder flavor, you can substitute the chipotle peppers with regular chili powder.

Storage and Serving

• Chilaquiles are best served immediately while the tortilla chips are still crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven or microwave, and garnish with fresh toppings before serving.