Corn And Black Bean Chilaquiles Recipes

BLACK BEAN CHILAQUILES

Steps:

• Stir all ingredients for the tahini queso together in a small bowl, thinning with as much milk as is needed. Taste test and adjust the seasonings to your liking.
• Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
• Cut the torillas into quarters. Lightly mist the tortilla quarters with oil and arrange in an even layer on the baking sheets. bake until crisp and lightly browned, about 10 to 12 minutes.
• While the chips bake, coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more. Stir in the black beans, fire roasted tomatoes, cumin, ancho chile powder, and cayenne. Raise the heat and bring everything to a simmer. Lower heat and allow to simmer for 5 minutes, stirring occasionally.
• Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.
• Carefully fold in the chips and cilantro. Season with salt and pepper to taste.
• Divide the chilaquiles among plates and top with tahini queso and toppings of choice. Serve.

QUICK BLACK BEAN CHILAQUILES

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.

CHILAQUILES WITH BEANS AND CORN

Steps:

• Preheat oven to 400 degrees F. Coat 11-inch x 7-inch baking dish with canola oil spray and set aside.
• If using fresh corn, cut kernels from cob
• there should be 1-1½ cups. Set aside.
• In medium skillet, heat oil over medium-high heat. Add onion and cook until translucent, 4 minutes. Add spinach, pulling it apart. Add beans and cumin and cook until cumin is fragrant, stirring often. Add tomatoes and corn and cook until mixture is heated through, about 5 minutes. Set vegetable and bean filling aside.
• Arrange 2 tortillas on bottom of prepared pan. Cut 2 other tortillas in half and add 2 halves to cover bottom of pan. Spoon half the filling over tortillas. Pour on ¾ cup enchilada sauce. Sprinkle on half the cheese. Repeat, using remaining tortillas, filling, sauce and cheese. Cover pan with foil. Bake chilaquiles for 15 minutes.
• Uncover and then bake until cheese melts and casserole is bubbly around edges, about 10 minutes. Let stand 10 minutes before serving.

CHILAQUILES WITH CORN AND BLACK BEANS

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.