Best 3 Quick Black Bean Chilaquiles Recipes
Indulge in the flavors of Mexico with this delectable dish of Quick Black Bean Chilaquiles. This recipe offers a delightful fusion of crispy tortilla strips, savory black beans, and a tantalizing salsa roja, creating a symphony of textures and flavors.
Prepared with simple, wholesome ingredients, these chilaquiles are not only incredibly delicious but also a breeze to make. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to impress.
In addition to the classic black bean chilaquiles, this article presents a collection of equally enticing variations. From the vibrant and spicy Red Chilaquiles to the creamy and comforting Green Chilaquiles, there's a recipe here to suit every taste preference.
And for those seeking a vegan alternative, the Black Bean Chilaquiles with Roasted Poblano Cream offer a delightful plant-based option, bursting with flavor and nutrition.
With step-by-step instructions and helpful tips, this article ensures that you'll be able to recreate these authentic Mexican chilaquiles in your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the vibrant streets of Mexico.
CHILAQUILES WITH CORN AND BLACK BEANS
This vegetarian meal is heart-healthy: It's low in cholesterol and full of omega-3s from the avocado.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Combine the tomatoes, salsa, garlic and jalapeño in a blender and blend until smooth.
- Heat a large nonstick broiler-proof skillet over high heat and add the vegetable oil. Add the bell pepper and cook until the edges just begin to soften, 1 to 2 minutes. Add the black beans and corn and cook, tossing, until heated through, 1 to 2 minutes. Remove to a bowl using a slotted spoon.
- Heat the empty skillet over medium-high heat. Add the tomato mixture and cook until slightly thickened, 3 to 4 minutes. Add 1 cup water to the blender and swirl it around; set aside.
- Add the chips to the skillet and stir, adding the water from the blender as needed to moisten. Scatter the vegetable-bean mixture over the top. Transfer the skillet to the broiler and broil until heated through, 1 to 2 minutes. Top with the avocado, cilantro and cheese.
BLACK BEAN CHILAQUILE
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
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.
Nutrition Facts : Calories 403.4, Fat 18.9, SaturatedFat 9.1, Cholesterol 40.4, Sodium 1355, Carbohydrate 43.5, Fiber 8.4, Sugar 6.3, Protein 18.4
TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
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.
Tips:
- For a more authentic flavor, use dried black beans and cook them yourself. Soaking them overnight and then simmering them for about an hour will give you the best results.
- If you're short on time, you can use canned black beans instead. Just be sure to rinse them well before using.
- Use a variety of vegetables in your chilaquiles. This will add flavor, texture, and nutrients to the dish. Some good options include corn, bell peppers, onions, and tomatoes.
- Feel free to experiment with different types of cheese. Queso fresco, cheddar, and mozzarella are all popular choices.
- Serve chilaquiles with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and cilantro.
Conclusion:
Chilaquiles is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover tortillas and black beans, and it's also a great way to get your daily dose of fruits and vegetables. With so many different variations, there's sure to be a recipe for chilaquiles that everyone will enjoy.
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