In a frying pan over medium heat, heat 1 teaspoon extra virgin olive oil. Sauté long hot green peppers until soft and slightly browned, about 7 to 9 minutes. Remove from heat and let cool.

Preheat toaster or regular oven to 350°F. Place pepitas on a rimmed cookie sheet and roast until fragrant and start to darken, about 5 to 7 minutes. Let cool and remove set aside 1/3 cup for pesto.

In a food processor, blender or Vitamix, add 1/3 cup of pepitas, cilantro, cheese, garlic cloves, lemon juice, jalapeño pepper and sea salt. Blend until combined. With motor running, add extra virgin olive oil in a steady stream until pesto comes together. Taste and add salt as needed.

In a medium bowl, combine black beans, long hot green peppers, remaining pepitas and 1/2 cup pesto. Toss go coat and add more pesto if needed. Let sit for an hour at room temperature or for a few hours in the refrigerator for flavors to develop. Serve at room temperature.