Chilaquiles With Pepitas, Charred Corn, and Black Beans

Chilaquiles With Pepitas, Charred Corn, and Black Beans 

classic Mexican breakfast dish 

From our
friends at Serious Eats

 

Chilaquiles are a classic Mexican breakfast dish
that can be pretty aptly described as a fried tortilla casserole. Crisp chips
are soaked in salsa (in this case a bright and tangy salsa verde made from
tomatillos—charred to add some bitter, smoky depth) until just barely softened
but still mildly crunchy. This vegan recipe combines black beans with charred
corn, along with a few slices of avocado and a handful of toasted pumpkin seeds
for a meal that’s not only balanced in carbs, protein, and high in good green
vegetables, but is crazy delicious to boot.

Note: Prep time can be significantly
reduced if you use store-bought salsa verde. One 12-ounce jar is sufficient for
this recipe. This recipe will produce more salsa verde than necessary. Extra
salsa verde can be stored in the fridge in a sealed container for up to 1 week.
This recipe can easily be made vegetarian by adding a drizzle of Mexican crema,
crumbled cotija cheese, or a fried egg.

 

 


  • YIELD: serves 4


  • ACTIVE TIME: 30 minutes


  • TOTAL TIME: 1 hour 15 minutes

 

Ingredients:

·        
1 1/2 pounds tomatillos, peeled and cut in half

·        
6 cloves garlic

·        
1 small onion, roughly chopped

·        
1 serrano or jalapeño 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)

 

Directions

 

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.

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