Chilaquiles With Pepitas, Charred Corn, and Black Beans Recipe

Ingredients (13)

• 1 1/2 pounds tomatillos, peeled and cut in half
• 6 cloves garlic
• 1 small onion, roughly chopped
• 1 serrano or jalapeño pepper
• Kosher salt
• 1 tablespoon vegetable oil
• 1 ear corn, kernels removed
• 12 ounces corn tortilla chips
• 1 cup canned black beans (about half of a 14-ounce can), drained and rinsed
• 1 avocado, thinly sliced
• 1 small onion, thinly sliced, slices placed in a bowl of cold water for 10 minutes
• 2 tablespoons chopped cilantro
• 1/2 cup toasted pumpkin seeds (pepitas)