Black Bean Chilaquile Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
• Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Steps:

• Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
• While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
• Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

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.

Steps:

• Preheat oven to 450°F.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onionl 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 11x7-inch 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°F for 10 minutes or until tortillas are lightly browned and cheese is melted.

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.