Best Black Bean Chilaquile Recipes

BLACK BEAN CHILAQUILE image

Categories Beef

Number Of Ingredients 12

1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 1/2 cups fresh corn or frozen corn kernel
1 1/2 cups cooked black beans (15 ounce can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups rinsed stemmed and chopped swiss chard or spinach
2 cups crushed baked corn tortilla chips
8 ounces grated sharp cheddar cheese
2 cups prepared mexican-style salsa

Steps:

1Preheat the oven to 350°F. 2Sauté the onions in the oil for about 8 minutes, until translucent. 3Stir 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. 4Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green. 5Drain immediately and set aside. 6Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray. 7Spread half of the crushed tortilla chips on the bottom. 8Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar. 9Arrange the greens evenly over the cheese and spoon on half of the salsa. 10Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar. 11Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown. 12Serves 4 to 6. 13Try serving this with a simple tossed salad, perhaps with avocado. 14Try Pineapple Buttermilk Sherbet for dessert.

Black Bean Chilaquile image

Provided by Sharon123

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 1/2 cups fresh corn or 1 1/2 cups frozen corn kernels
1 1/2 cups cooked black beans (15 ounce can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach
2 cups crushed baked corn tortilla chips
8 ounces grated sharp cheddar cheese
2 cups prepared mexican-style salsa

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.