New! Black Bean Hash (chiapas, Mexico) Recipe
Black bean & corn hash, poblano rajas, avocado & burnt chipotle salsa served in a cheese-crusted tortilla.
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Ingredients
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Black Bean & Corn Hash
Poblano Rajas
Burnt Chipotle Salsa
Cheese-Crusted Tortilla
Avocado Garnish
Method
Black Bean & Corn Hash
- 1
Prepare Ingredients
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion becomes translucent.
- 2
- 3
Combine Beans and Corn
Add the cooked black beans and corn to the skillet. Stir well and cook for another 5-7 minutes, allowing the flavors to meld together.
Poblano Rajas
- 4
Sauté Poblano and Onion
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and roasted poblano peppers, seasoning with salt. Cook until the onion is soft and slightly caramelized, about 5 minutes.
Burnt Chipotle Salsa
- 5
Roast Ingredients
In a dry skillet over medium-high heat, place the halved tomatoes, whole garlic cloves, and quartered onion. Roast until charred, approximately 5-7 minutes.
- 6
Blend Salsa
In a blender, combine the roasted ingredients, chipotle peppers, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
Cheese-Crusted Tortilla
- 7
Prepare Tortillas
In a large skillet, melt butter over medium heat. Place a tortilla in the skillet, sprinkle half of the shredded cheese on one half of the tortilla, and fold it over. Cook until golden and crispy, about 3-4 minutes on each side. Repeat with remaining tortillas.
Assembly
- 8
Assemble the Dish
On each cheese-crusted tortilla, layer the black bean and corn hash, poblano rajas, and a drizzle of burnt chipotle salsa. Top with sliced avocado and lime wedges.
