Dinner Plates Recipe

Warm and assemble beans

Heat a medium saucepan over medium heat. Add refried beans and 1/4 cup water or broth; stir until smooth and warmed through, about 5 minutes. In a separate small pot, warm black beans and corn together until heated, about 3–4 minutes. Season warmed black beans with a pinch of salt and pepper. Keep both warm while preparing fillings and sauces.

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add thinly sliced onion and cook until translucent, about 5 minutes. Add minced garlic and chopped chipotle, cook 30 seconds until fragrant.

Simmer chicken in sauce

Add crushed tomatoes, broth, oregano, cumin, salt and pepper. Stir and bring to a gentle simmer. Add cooked shredded chicken, stir to coat, and simmer uncovered 8–10 minutes until sauce thickens slightly and flavors meld. Adjust salt to taste. Keep warm.

Brown beef

Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until softened. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes.

Season and finish

Stir in minced garlic, chili powder, cumin and tomato paste; cook 1 minute. Add beef broth, reduce heat to medium-low and simmer 4–5 minutes until slightly reduced. Season with salt and pepper. Keep warm.

Roast vegetables

Preheat oven to 425°F (220°C). Toss chopped zucchini, bell pepper, red onion and mushrooms with 2 tablespoons olive oil, smoked paprika, cumin, salt and pepper on a rimmed baking sheet. Spread into a single layer and roast 18–22 minutes, tossing once, until tender and lightly charred. Remove and keep warm.

Sauté aromatics

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion, cook until softened (4–5 minutes). Add minced garlic and optional jalapeño and cook 30–45 seconds.

Simmer sauce

Add tomato puree (and optional fire-roasted tomatoes), broth, oregano, salt and pepper. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. If you prefer a smoother sauce, carefully blend with an immersion blender or in a blender until smooth, then return to pan and keep warm.

Roast or boil tomatillos

Place tomatillos (and jalapeño/serrano) on a baking sheet and roast under the broiler or in a 425°F oven until blistered and slightly charred, about 6–8 minutes, turning once. Alternatively, simmer in a small pot of water 6–8 minutes until softened, then drain.

Blend verde

In a blender, combine roasted tomatillos, roasted chile, chopped onion, garlic, cilantro, lime juice, salt and 1 teaspoon olive oil. Blend until smooth. Stir in sour cream or crema until integrated and adjust salt/lime to taste. Warm gently in a small pan (do not boil) before serving.

Choose your filling (Chicken Tinga, Ground Beef, or Roasted Vegetables) and your sauce (Ranchero or Suizas Verde).

For each dinner plate (recipe yields about 4 plates): Spoon about 1/2 cup warmed refried beans onto the center of the plate and spread slightly. Top with 1/2 cup black bean & corn mix.

Add 1/2 cup of chosen filling on top of the beans. Spoon 1/4 to 1/3 cup of chosen sauce over the filling (more or less to taste).

Scatter 1/4 cup shredded cheese over the warm plate so it melts slightly. Add 2 tablespoons crumbled queso fresco if using and 1/4 cup crushed tortilla chips or broken tostada pieces for crunch.

Garnish each plate with sliced avocado or 2–3 tablespoons guacamole, a sprinkle of chopped cilantro, a lime wedge and pickled red onions if desired. Serve with 1/2 cup cooked rice on the side if using.

Taste and adjust finishing salt, pepper or lime. Serve plates warm so cheese and sauces are at their best.