Chilaquiles with Corn and Black Beans
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 536, total fat 25 G., saturated fats 4 G., proteins 14 G., carbohydrates 68 G., fiber 16 G., cholesterol 10 mg, sodium 1191 mg, sugar 11 G.
Calories 536, total fat 25 G., saturated fats 4 G., proteins 14 G., carbohydrates 68 G., fiber 16 G., cholesterol 10 mg, sodium 1191 mg, sugar 11 G.
If you're looking for a hearty vegetarian dish packed with vibrant flavors, try Mexican chilaquiles. These tortilla chips are warmed in a rich sauce made with roasted tomatoes and chili peppers, canned black beans, roasted corn, and bell peppers. Perfect for breakfast or dinner, the vegetables and beans provide a healthy dose of fiber and protein. Serve topped with fresh cilantro, crumbled cotija cheese, and avocado slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) of canned baked tomatoes
- 1 tbsp. tomato salsa with tomato pieces
- 2 cloves garlic, crushed
- 1 small jalapeño, halved (remove seeds to reduce heat)
- 1 tbsp. vegetable oil
- 1 red bell pepper, chopped
- 1 can (430 g) canned black beans, rinsed
- 1 cup frozen roasted corn
- 6 cups yellow corn tortilla chips (about 170 g)
- 1 avocado, diced
- 0.5 cup fresh cilantro
- 1/3 cup crumbled cotija cheese
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Recipes with similar ingredients: grilled tomatoes, salsa sauce, garlic, jalapeno pepper, sweet pepper, black beans, corn, Avocado, corn chips, cilantro, Cotija cheese
Cooking the dish according to the recipe:
- Preheat oven to broil. Combine tomatoes, salsa, garlic, and jalapeño in a blender and blend until smooth.
- Heat a large nonstick skillet over high heat and add vegetable oil. Add the bell pepper and cook until the edges begin to soften, 1-2 minutes. Add the black beans and corn and cook, stirring, until heated through, 1-2 minutes. Using a slotted spoon, transfer everything to a bowl.
- Heat an empty skillet over medium heat. Add the tomato mixture and cook until slightly thickened, 3-4 minutes. Add 1 cup of water to a blender and blend; set aside.
- Add the chips to the pan and toss, adding more water from the blender as needed to loosen them. Sprinkle the vegetable and bean mixture on top. Transfer the pan to the broiler and broil until heated through, 1-2 minutes. Top with avocado, cilantro, and cheese.
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