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
m27@yahoo.comThese 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
heatherb46@gmail.comI 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
c63@yahoo.comThese 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
k.mcfarland@gmail.comThese 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
g75@gmail.comI'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
cistrunk-tytiyana@gmail.comThese 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
boyscomedy.g45@gmail.comThese 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
lniesse47@yahoo.comThese 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
guptaeklavya@hotmail.comThese 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
i4@hotmail.frThese 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
hm@gmail.comI'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
aa73@hotmail.comThese 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
lambert_s84@hotmail.comI 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
a.gaming@hotmail.comThese 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
s89@gmail.comI'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
j-rana64@gmail.comThese 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.