BLACK BEAN CHILAQUILES
Tortilla chips are crisped and then folded into a spicy mix of black beans, fire roasted tomatoes, and corn kernels to make these mouthwatering black bean chilaquiles.
Provided by Alissa
Categories Entree
Time 35m
Number Of Ingredients 22
Steps:
- Stir all ingredients for the tahini queso together in a small bowl, thinning with as much milk as is needed. Taste test and adjust the seasonings to your liking.
- Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
- Cut the torillas into quarters. Lightly mist the tortilla quarters with oil and arrange in an even layer on the baking sheets. bake until crisp and lightly browned, about 10 to 12 minutes.
- While the chips bake, coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more. Stir in the black beans, fire roasted tomatoes, cumin, ancho chile powder, and cayenne. Raise the heat and bring everything to a simmer. Lower heat and allow to simmer for 5 minutes, stirring occasionally.
- Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.
- Carefully fold in the chips and cilantro. Season with salt and pepper to taste.
- Divide the chilaquiles among plates and top with tahini queso and toppings of choice. Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 63.2 g, Protein 16.6 g, Fat 15.9 g, SaturatedFat 2.3 g, Sodium 952 mg, Fiber 14.6 g, Sugar 5.2 g, ServingSize 1 serving
TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
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.
QUICK BLACK BEAN CHILAQUILES
A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Provided by Matthew Francis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g
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