Black Bean Chilaquile Food

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BLACK BEAN CHILAQUILES



Black Bean Chilaquiles image

Tortilla chips are crisped and then folded into a spicy mix of black beans, fire roasted tomatoes, and corn kernels to make these mouthwatering black bean chilaquiles.

Provided by Alissa

Categories     Entree

Time 35m

Number Of Ingredients 22

1/4 cup tahini
2 tablespoons vinegar-based hot sauce, (I used Cholula)
1/2 tablespoon soy sauce or tamari
2-4 tablespoons unflavored soy or almond milk
Cooking spray or oil mister
10 corn tortillas
1 tablespoon olive oil
1 medium onion, (diced)
3 garlic cloves, (minced)
1 14 ounce can black beans, drained and rinsed
1 14 ounce can fire roasted tomatoes
2 teaspoons ground cumin
1/2 teaspoon ancho chile powder
Cayenne pepper to taste
1 cup fresh or frozen corn kernels
About 1 cup vegetable broth
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Hot sauce
Sliced avocado
Fresh cilantro
Chopped scallions

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.

Nutrition Facts : Calories 440 kcal, Carbohydrate 63.2 g, Protein 16.6 g, Fat 15.9 g, SaturatedFat 2.3 g, Sodium 952 mg, Fiber 14.6 g, Sugar 5.2 g, ServingSize 1 serving

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 BEEF CHILAQUILES WITH FRIED EGGS



Black Bean and Beef Chilaquiles with Fried Eggs image

Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 24

10 corn tortillas, cut into 1-inch strips
All-natural olive oil cooking spray
2 tablespoons Spice Blend, recipe follows
One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies
One 15-ounce can black beans, rinsed and drained
1 1/2 pounds cooked chopped beef brisket
1 1/2 cups shredded pepper jack cheese
1 cup shredded sharp white Cheddar
4 to 6 large or jumbo organic eggs (1 per person)
Butter, for the skillet
Fresh cilantro leaves, for garnish
Thinly sliced fresh Fresno and jalapeno peppers, for garnish
Lime wedges, for garnish
1/4 cup kosher salt
1/4 cup packed light-brown sugar
3 tablespoons sweet or smoked sweet paprika
1 tablespoon garlic powder
1 tablespoon mustard seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
  • Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

CHILAQUILES WITH CORN AND BLACK BEANS



Chilaquiles with Corn and Black Beans image

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

1 14-ounce can fire-roasted tomatoes
1 cup chunky tomato salsa
2 cloves garlic, crushed
1 small jalapeño pepper, halved (seeded for less heat)
1 tablespoon vegetable oil
1 red bell pepper, chopped
1 15.5-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn
6 cups yellow corn tortilla chips (about 6 ounces)
1 avocado, diced
1/2 cup fresh cilantro
1/3 cup crumbled cotija cheese

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.

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.

BLACK BEAN CHILAQUILE



Black Bean Chilaquile image

Chilaquile is colorful, jumping with flavor, and filling to boot! This is from the Moosewood Low Fat Favorites Cookbook!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup chopped onion
1 tablespoon olive oil
1 cup chopped tomato
1 1/2 cups fresh corn or 1 1/2 cups frozen corn kernels
1 1/2 cups cooked black beans (15 ounce can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups rinsed stemmed and chopped swiss chard or 2 cups spinach
2 cups crushed baked corn tortilla chips
8 ounces grated sharp cheddar cheese
2 cups prepared mexican-style salsa

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.

Nutrition Facts : Calories 403.4, Fat 18.9, SaturatedFat 9.1, Cholesterol 40.4, Sodium 1355, Carbohydrate 43.5, Fiber 8.4, Sugar 6.3, Protein 18.4

BLACK BEAN AND CHICKEN CHILAQUILES



Black Bean and Chicken Chilaquiles image

Make and share this Black Bean and Chicken Chilaquiles recipe from Food.com.

Provided by nicoleingermantown

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breasts
15 ounces black beans, rinsed and drained
1 cup reduced-sodium fat-free chicken broth
7 3/4 ounces salsa de chile fresco
15 (6 inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco

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.

Nutrition Facts : Calories 305.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 39.2, Sodium 61.9, Carbohydrate 42.4, Fiber 8.7, Sugar 1.7, Protein 22.3

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