Mommy Cafe

Vegetarian home cooking, kid tested and approved

Chilaquiles

I had no idea what to expect the first time I made chilaquiles. I was pleasantly surprised! The first time I followed the recipe exactly and, while I wasn’t ecstatic about the outcome, it was worth sticking in the rotation. Will enjoyed it, and that’s probably more important than my thoughts. I decided to make it again tonight, but I was missing a few ingredients. I did some searching through other cookbooks and merged two recipes to make one fantastic meal! 

This meal took only 30 minutes to make and cost approximately $5.

Chilaquiles 6 corn tortillas, cut into 1/2-inch-wide strips 

3T vegetable oil1T ground cumin 

1T ground coriander 

1 cup corn kernels (fresh or frozen) 

1 (15 oz) can black beans 

1 medium potato, peeled and sliced thin 

1 red bell pepper, seeded and cut into 1/2-inch-wide strips 

1 small zucchini, cut into 1/2-inch moons 

2 cloves garlic, minced 

Salsa 

3/4 cup shredded Monterey Jack or mozzarella cheese 

3/4 cup shredded cheddar cheese 

Preheat oven to 400 degrees. 

Place tortilla strips in a mixing bowl and toss with 1T oil, cumin and coriander. Transfer to a baking sheet and bake until crispy, about 10 minutes. 

Place a small skillet over medium-high heat and melt butter. Add corn and cook about 10 minutes until golden brown. 

Place a second skillet over medium-high heat with 2T oil. Add potatoes and cook, stirring frequently, for 5 minutes. Add peppers, zucchini, and garlic and cook another 5 minutes, stirring frequently. Once the corn is a golden brown, mix in with vegetable mixture. 

Put black beans in the skillet the corn was cooked in and heat until just warmed. 

Spread a few tablespoons of salsa in the bottom of a 9×13 dish. Arrange toasted tortilla strips in the dish and top with beans, followed by the vegetable mixture. Cover with cheese and bake for 8-10 minutes or until the cheese is melted and lightly browned. 

Serves 4 (although you’ll have seconds and maybe thirds, so really only 2!)

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February 25, 2010 - Posted by | Recipes, Vegetarian | , ,

2 Comments »

  1. […] admit right now, this recipe isn’t all that different from an earlier recipe for chilaquiles.  What can I say?  I love the combination of black beans, peppers, cumin and cilantro!  There […]

    Pingback by Green Chile Enchilada Casserole « Mommy Cafe | February 9, 2011 | Reply

  2. […] soup isn’t one of them, in my humble opinion. I’ve posted the recipe for homemade chips here before, but for this soup I like to use lots and lots of dried cilantro instead of the coriander. […]

    Pingback by Vegetarian Tortilla Soup « Mommy Cafe | August 27, 2012 | Reply


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