Black Bean And Beef Chilaquiles With Fried Eggs Food

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.

BLACK BEAN AND ZUCCHINI CHILAQUILES

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.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

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.

BLACK BEAN AND CHICKEN CHILAQUILES

Steps:

• Preheat oven to 450.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion; saute 5 minutes or until lightly browned.
• Add garlic, saute 1 minute.
• Add chicken, cook 30 seconds.
• Transfer mixture to a medium bowl; stir in beans.
• Add broth and salsa to pan, bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
• Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
• Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
• Pour broth mixture evenly over chicken mixture.
• Sprinkle with cheese.
• Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.

BLACK BEAN CHILAQUILE

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.

CHILAQUILES VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.