Quick Black Bean Chilaquiles 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.

BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
• Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

BLACK BEAN CHILAQUILE

Steps:

• Preheat the oven to 350°F.
• Sauté the onions in the oil for about 8 minutes, until translucent.
• Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.
• Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
• Drain immediately and set aside.
• Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
• Spread half of the crushed tortilla chips on the bottom.
• Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
• Arrange the greens evenly over the cheese and spoon on half of the salsa.
• Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
• Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
• Serves 4 to 6.
• Try serving this with a simple tossed salad, perhaps with avocado.
• Try Pineapple Buttermilk Sherbet for dessert.

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.