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Chilaquiles With Pepitas, Charred Corn, and Black Beans

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

1

half 14-ounce can 1 cup canned black beans, canned

1

Avocado

2 tbsp

Cilantro

1

ear Corn

6 cloves

Garlic

2

Onion, small

1

Serrano or jalapeno pepper

1 1/2

lbs Tomatillos

1

Kosher salt

1 tbsp

Vegetable oil

1/2 cup

Pumpkin seeds, toasted

12 oz

Corn tortilla chips