Step 1

I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.

Step 2

Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.

Step 3

In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.

Step 4

Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.