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.
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Mazhar Siyal
[email protected]These chilaquiles are a delicious and easy-to-make breakfast or brunch dish. The combination of crispy tortilla chips, creamy sauce, and fresh corn and black beans is perfect. I'll definitely be making these again!
Heather Booher
[email protected]I made these chilaquiles for my family and they loved them! They're a great way to use up leftover tortillas, and they're so easy to make. I'll definitely be making them again.
Ch Moon GujjarLion1
[email protected]These chilaquiles were a bit too dry for my taste. I think they needed more sauce. The corn and black beans were a nice addition, but they didn't really help to moisten the dish. I'll definitely be making them again, but I'll add more sauce next time
Kari Mcfarland
[email protected]These chilaquiles were a bit too bland for my taste. I think they needed more chipotle peppers or some other kind of spice. The corn and black beans were a nice addition, but they didn't really add much flavor. I'll definitely be making them again, b
Melissa Gillette
[email protected]I'm not a fan of corn or black beans, but I still really enjoyed these chilaquiles. The chipotle peppers added a nice smoky flavor, and the crispy tortilla chips were a great contrast to the creamy sauce. I'll definitely be making them again, but I'l
Tytiyana Cistrunk
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still really good. I loved the combination of the crispy tortilla chips, the creamy sauce, and the fresh corn and black beans. I'll definitely be making them again, but I'll use less
Good boyscomedy
[email protected]These chilaquiles were easy to make and so flavorful! I loved the combination of the crispy tortilla chips, the creamy sauce, and the fresh corn and black beans. I'll definitely be making them again.
Liz Niesse
[email protected]These chilaquiles were delicious! The chipotle peppers gave them a nice smoky flavor, and the corn and black beans added a hearty and filling texture. I loved the contrast between the crispy tortilla chips and the creamy sauce. I'll definitely be mak
Eklavya Gupta
[email protected]These chilaquiles were a bit too dry for my taste. I think they needed more sauce. The corn and black beans were a nice addition, but they didn't really help to moisten the dish. I'll definitely be making them again, but I'll add more sauce next time
Eunice Idubor
[email protected]These chilaquiles were a bit too bland for my taste. I think they needed more chipotle peppers or some other kind of spice. The corn and black beans were a nice addition, but they didn't really add much flavor. I'll definitely be making them again, b
Maxwell Henning
[email protected]I'm not a fan of corn or black beans, but I still really enjoyed these chilaquiles. The chipotle peppers added a nice smoky flavor, and the crispy tortilla chips were a great contrast to the creamy sauce. I'll definitely be making them again, but I'l
Anas Awan
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still really good. I loved the combination of the crispy tortilla chips, the creamy sauce, and the fresh corn and black beans. I'll definitely be making them again, but I'll use less
Stephanie Lambert
[email protected]I made these chilaquiles for my family and they loved them! They're a great way to use up leftover tortillas, and they're so easy to make. I'll definitely be making them again.
Ahmed Gaming
[email protected]These chilaquiles were easy to make and so flavorful! I loved the combination of the crispy tortilla chips, the creamy sauce, and the fresh corn and black beans. I'll definitely be making them again.
MUSA SANI
[email protected]I'm not usually a fan of chilaquiles, but this recipe changed my mind. The chipotle peppers added a nice smoky flavor, and the corn and black beans gave them a hearty and filling texture.
JR.RiPON. RANA
[email protected]These chilaquiles were a hit at my last brunch party! The combination of corn, black beans, and chipotle peppers gave them a unique and delicious flavor. I'll definitely be making them again.