Skillet Chilaquiles

Peel the garlic and mince 1 clove. Peel and small dice the red onion. Deseed and chop the red bell pepper. Cut the corn kernels off the cob. Halve the lime. Roughly chop the pickled jalapeno. Drain and rinse the black beans.

Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the corn kernels and cook until charred in spots, about 3 to 5 minutes. Transfer the charred corn to a medium bowl. Add the minced garlic, just 2 tbsp chopped onion, juice from just half the lime, just ½ cup black beans, and a pinch of salt. Stir the charred corn salsa to combine.

Return the skillet to medium-high heat with 2 tsp olive oil. Once hot, add the remaining garlic cloves, remaining chopped onion, chopped bell pepper, and ½ tsp salt. Cook, tossing occasionally, until the vegetables are charred in spots, about 5 to 7 minutes. Add the pepper mixture, cumin, oregano, ½ cup water, and the remaining lime juice to a blender. Blend until smooth.

Return the skillet to medium heat with the blended sauce. Add the remaining black beans, stir to combine, and cook until warmed through, about 3 to 5 minutes. Reduce heat to low, then cover to keep warm. Meanwhile, set the oven to broil. Toast the tortillas directly on the racks until crispy and slightly browned, about 2 to 4 minutes.

Using your hands, break the toasted tortillas into large pieces and sprinkle over the skillet. Flip the tortilla chips to coat evenly in the sauce. Set skillet aside, off the heat, to allow the tortillas to warm through and soften slightly, less than a minute.

Divide the chilaquiles between large plates and top with charred corn salsa. Dollop with sour cream and top with as many chopped jalapeños as you like. Olé!