Best Corn And Black Bean Chilaquiles Recipes

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

Ingredients

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

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

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 CHILAQUILE

Black Bean Chilaquile image

Chilaquile is colorful, jumping with flavor, and filling to boot! This is from the Moosewood Low Fat Favorites Cookbook!

Provided by Sharon123

Categories Southwestern U.S.

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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.