Ingredient

• 2 dried Guajillo or ancho chiles
• 8 corn tortillas
• 2 (14-ounce) cans diced fire-roasted tomatoes
• 2 tablespoons avocado oil, plus more for drizzling
• 1 large white onion, diced, reserve ⅓ cup for topping
• 1½ teaspoons sea salt, plus more to taste
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• 3 garlic cloves, grated
• 4 cups water or vegetable broth, plus more as needed
• 3 cups cooked black beans, drained and rinsed
• 1½ cups fresh or frozen corn kernels, from about 2 ears fresh
• Freshly ground black pepper
• Diced avocado
• Sliced radishes
• Fresh cilantro
• Crumbled Cotija cheese
• Lime wedges

Direction

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.
3. Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.