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

Course Side Dishes Prep Time 30m Total Time 1h 15m

Ingredients in this Recipe

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

See Full Recipe at Serious Eats