Black Bean And Zucchini Chilaquiles Recipes

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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

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

BLACK BEAN AND ZUCCHINI CHILAQUILES



Black Bean and Zucchini Chilaquiles image

Provided by Nava Atlas

Categories     Sauce     Bean     Bake     Vegetarian     Zucchini     Vegan

Yield 6 servings

Number Of Ingredients 12

1 1/2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced
One 28-ounce can crushed or puréed tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced
1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese

Steps:

  • 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
  • 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
  • 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

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