Ingredients Jump to Instructions ↓

  1. 1/2 pound tomatillos, husked and rinsed

  2. About 2 tbsp. coarsely chopped cilantro

  3. 1/2 teaspoon lime zest

  4. 1/2 teaspoon kosher salt, divided

  5. 1/2 teaspoon pepper, divided

  6. 1 small garlic clove, minced

  7. 1 can (15 oz.) reduced-sodium black beans, rinsed and drained

  8. 1/4 cup reduced-sodium chicken or vegetable broth

  9. 1 teaspoon chopped canned chipotle chile

  10. 1/3 cup chopped drained roasted red peppers

  11. 1/4 cup plain whole-milk Greek yogurt

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.

  2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.

  3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.

  4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.

  5. Note: Nutritional analysis is per 3-Tbsp. serving.


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