Chilaquiles With Corn And Black Beans Recipes

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

Steps:

• Preheat oven to 425 degrees F.
• Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
• Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
• Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
• Cool and store for make-ahead meal.
• Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

CHILAQUILES WITH CORN AND BLACK BEANS

Steps:

• Preheat the broiler. Combine the tomatoes, salsa, garlic and jalapeño in a blender and blend until smooth.
• Heat a large nonstick broiler-proof skillet over high heat and add the vegetable oil. Add the bell pepper and cook until the edges just begin to soften, 1 to 2 minutes. Add the black beans and corn and cook, tossing, until heated through, 1 to 2 minutes. Remove to a bowl using a slotted spoon.
• Heat the empty skillet over medium-high heat. Add the tomato mixture and cook until slightly thickened, 3 to 4 minutes. Add 1 cup water to the blender and swirl it around; set aside.
• Add the chips to the skillet and stir, adding the water from the blender as needed to moisten. Scatter the vegetable-bean mixture over the top. Transfer the skillet to the broiler and broil until heated through, 1 to 2 minutes. Top with the avocado, cilantro and cheese.

BLACK BEAN AND ZUCCHINI CHILAQUILES

Steps:

• 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
• 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
• 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

BLACK BEAN AND CHICKEN CHILAQUILES

Steps:

• Preheat oven to 450.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion; saute 5 minutes or until lightly browned.
• Add garlic, saute 1 minute.
• Add chicken, cook 30 seconds.
• Transfer mixture to a medium bowl; stir in beans.
• Add broth and salsa to pan, bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
• Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
• Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
• Pour broth mixture evenly over chicken mixture.
• Sprinkle with cheese.
• Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.

QUICK BLACK BEAN CHILAQUILES

Steps:

• Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
• Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.