Best Black Bean And Zucchini Chilaquiles Recipes

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ZUCCHINI &. BLACK BEAN CHILAQUILES SKILLET



Zucchini &. Black Bean Chilaquiles Skillet image

According to Patricia: Here's a scrumptious yet streamlined twist on chilaquiles, a traditional Mexican dish. Everything is made in one skillet for ease. Avocado is optional, but always delicious. And if that's not enough to appreciate, the chilaquiles are packed with iron, which carries oxygen throughout your body to keep you feeling at your tip-top best. Recipe, courtesy: From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus, and Sleep

Provided by Liz Weiss

Categories     Dinner

Yield 4

Number Of Ingredients 14

2 tablespoons avocado oil or sunflower oil, divided
4 large eggs
3 scallions, thinly sliced, green and white parts separated
1 cup fresh or thawed frozen corn kernels
1 large (10-ounce) zucchini, cut into ½-inch half-moons
¼ teaspoon sea salt, or to taste, divided
1 (15-ounce) can low-sodium black beans, drained
2 ounces organic corn tortilla chips (about 24 chips, but number varies)
⅓ cup green enchilada sauce
2 ounces shredded Mexican cheese mixture or crumbled Cotija cheese (about ½ cup)
¾ cup heirloom gape or cherry tomatoes, halved
¼ cup fresh cilantro leaves with tender stems
2 medium limes, sliced into wedges
Supercharger: 1 avocado, sliced (optional)

Steps:

  • Heat 1 tablespoon of the oil in a large (12-inch or larger) cast-iron or other stick-resistant skillet over high heat. Once the oil shimmers, carefully crack in the eggs and fry as desired, about 2 minutes, using the tip of the spatula to separate eggs, if needed. Transfer to a plate and set aside.
  • In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions, the corn, the zucchini, and ⅛ of the salt and cook, stirring occasionally, until the vegetables are caramelized, about 6 minutes. Turn off the heat and fold in the black beans, the green parts of the scallions, the tortilla chips, and the enchilada sauce, trying not to break the chips, until the beans are heated through and chips are slightly wilted, about 2 minutes. Taste to adjust for seasoning,
  • Scoop onto plates with a spatula or large spoon, and nestle in the fried eggs. Top with the cheese, tomatoes, and avocado (if using). Sprinkle with the remaining ⅛ teaspoon salt and the cilantro and squirt with the lemon wedges to serve.

Nutrition Facts : Calories 400Fat

BLACK BEAN AND ZUCCHINI CHILAQUILES



Black Bean and Zucchini Chilaquiles image

Provided by Nava Atlas

Categories     Sauce     Bean     Bake     Vegetarian     Zucchini     Vegan

Yield 6 servings

Number Of Ingredients 12

1 1/2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced
One 28-ounce can crushed or puréed tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced
1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese

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.

QUICK BLACK BEAN CHILAQUILES



Quick Black Bean Chilaquiles image

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

1 tablespoon vegetable oil
1 onion, chopped
4 cups tortilla chips
6 large eggs
1 (15 ounce) can black beans, rinsed and drained
2 cups chipotle salsa
½ cup crumbled queso fresco
¼ cup diced red onion
1 avocado, sliced
2 tablespoons chopped fresh cilantro

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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