Chilaquiles in Pumpkin Salsa Roja
with Zesty Black Beans & Corn
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- 3 cloves garlic
- 1 red onion
- 1 red bell pepper
- Fresh cilantro
- 1 lime
- ½ cup corn kernels
- 1 chipotle pepper in adobo
- ½ cup pumpkin puree
- 1 can black beans
- 6 corn tortillas
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Mince just 1 clove garlic. Peel and finely dice the red onion. Trim, deseed, and roughly chop the red bell pepper. Chop the cilantro stems and leaves. Zest and halve the lime.
Add the juice of just half the lime into a medium bowl with 2 tbsp chopped onion, minced garlic, just half the chopped cilantro, corn, and a pinch of salt. Stir to combine and chill until you’re ready to serve.
In a medium saucepan, combine the remaining 2 cloves garlic, remaining chopped onion, chopped red bell pepper, 1½ cups water, and ½ tsp salt. Bring to a boil, then reduce heat and simmer until vegetables soften, about 5 to 7 minutes. Transfer to a blender and add the pumpkin puree, juice from the remaining lime half, and as much of the chipotle in adobo as you’d like. Blend pumpkin salsa roja until smooth.
Drain and rinse the black beans. Return the saucepan to medium-high heat, no need to rinse. Add the black beans and ¼ cup water to the saucepan and cook, stirring occasionally, until the beans are heated through, about 3 to 5 minutes. Add lime zest to the beans and stir to combine. Taste and adjust seasoning with salt.
Cut the corn tortillas into quarters. Place a large nonstick skillet over medium heat. Add the pumpkin salsa roja and bring to a simmer. Add the quartered tortillas, and using tongs, flip the tortillas to evenly coat with the sauce. Allow the tortillas to warm through and soften slightly, less than 1 minute.
Serve chilaquiles in pumpkin salsa roja family-style. Top with marinated corn, zesty black beans, and remaining chopped cilantro. Bon appétit!