Chilaquiles with Corn and Black Beans

Ingredients:

• 1 can (400 g) of canned baked tomatoes
• 1 tbsp. tomato salsa with tomato pieces
• 2 cloves garlic, crushed
• 1 small jalapeño, halved (remove seeds to reduce heat)
• 1 tbsp. vegetable oil
• 1 red bell pepper, chopped
• 1 can (430 g) canned black beans, rinsed
• 1 cup frozen roasted corn
• 6 cups yellow corn tortilla chips (about 170 g)
• 1 avocado, diced
• 0.5 cup fresh cilantro
• 1/3 cup crumbled cotija cheese

Preparation:

1. Preheat oven to broil. Combine tomatoes, salsa, garlic, and jalapeño in a blender and blend until smooth.
2. Heat a large nonstick skillet over high heat and add vegetable oil. Add the bell pepper and cook until the edges begin to soften, 1-2 minutes. Add the black beans and corn and cook, stirring, until heated through, 1-2 minutes. Using a slotted spoon, transfer everything to a bowl.
3. Heat an empty skillet over medium heat. Add the tomato mixture and cook until slightly thickened, 3-4 minutes. Add 1 cup of water to a blender and blend; set aside.
4. Add the chips to the pan and toss, adding more water from the blender as needed to loosen them. Sprinkle the vegetable and bean mixture on top. Transfer the pan to the broiler and broil until heated through, 1-2 minutes. Top with avocado, cilantro, and cheese.