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Chilaquiles in Pumpkin Salsa Roja with Zesty Black Beans & Corn
2 or 2 Serving Dinner

Chilaquiles in Pumpkin Salsa Roja

with Zesty Black Beans & Corn

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
490
FAT
4g
CARBOHYDRATES
99g
PROTEIN
20g

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INGREDIENTS

  1. 3 cloves garlic
  2. 1 red onion
  3. 1 red bell pepper
  4. Fresh cilantro
  5. 1 lime
  6. ½ cup corn kernels
  7. 1 chipotle pepper in adobo
  8. ½ cup pumpkin puree
  9. 1 can black beans
  10. 6 corn tortillas
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Blender, Medium saucepan, Zester or microplane
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
490
FAT
4g
CARBOHYDRATES
99g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

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.

2
Marinate the corn

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.

3
Make the pumpkin salsa roja

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.

4
Cook the beans

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.

5
Cook the chilaquiles

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.

6
Serve

Serve chilaquiles in pumpkin salsa roja family-style. Top with marinated corn, zesty black beans, and remaining chopped cilantro. Bon appétit!

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