1 1/2 pounds tomatillos, peeled and cut in half
1 small onion, roughly chopped
1 serrano or jalapeño
1 tablespoon vegetable oil
1 ear corn,
12 ounces corn tortilla chips
1 cup canned
black beans (about half of a 14-ounce can), drained and rinsed
avocado, thinly sliced
1 small onion, thinly sliced, slices
placed in a bowl of cold water for 10 minutes
1/2 cup toasted pumpkin seeds (pepitas)
- 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.
vegetables to a food processor and process until roughly pureed.
Season salsa verde to taste with kosher salt and set aside.
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.
- 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.
Your question and comments are welcome