CORN AND BLACK BEAN CHILAQUILES

Corn and Black Bean Chilaquiles image

Number Of Ingredients 12

1 cup crushed tomatoes
2 cups black beans
2 1/2 cups corn, roasted
2 1/2 teaspoon vegetable stock concentrate (cube)
2/3 cup red bell pepper, julienned
1 cup cherry tomotoes
1 cup yellow onion, diced
3 tablespoon jalapeno, diced
1 cup cilantro
12 corn tortillas
7 tablespoon canola oil
2 cups warm water

Steps:

Preheat oven to 450 degrees
Add crushed tomatoes to a medium sauce pan and heat over medium heat. Cook tomatoes, stirring often, until they begin to slightly brown, about 3 minutes.
Pour black beans into a plastic bag and use your hands to gently smash the beans until soft. Add black beans to tomatoes, along with roasted corn, vegetable stock and 2 cups warm water, stirring to combine. Reduce heat to medium-low, season with salt and pepper, and simmer to 10 minutes.
Place bell peppers, cherry tomatoes, diced onions and jalapenos on baking sheet lined with parchment or foil. Drile 1-2 Tbsp oil over vegetables and season with salt and pepper. Place baking sheet into oven and roast for 8-10 minutes.
When finished roasting, move salsa to medium mixing bowl. Remove cilatro leaves from stems and add cilantro leaves to salsa, stirring to combine.
While salsa roasts in oven, heat a large skillet over medium-high heat and fill ~1/4" deep with oil. Slice tortillas into strips. Cooking over several batches, add strips to skillet and fry for about 30-45 seconds on each side, until golden brown, then remove to a paper towel. Season with salt, then add most strips to stew and simmer to soften.
Ladle stew into two bowls. Garnish with roasted salsa and remining tortilla strips.