Chilaquiles Rojos
If you love Mexican food, then you’re going to adore chilaquiles rojos! This classic Mexican dish is filled with black beans, peppers, tomatoes, and spices with layers of corn tortilla smothered in a rich tomato sauce. It’s Mexican casserole the whole family will love!
Get the recipe here:
Chilaquiles in Delicious Bean Sauce
The classic chilaquiles recipe with a delicious twist: Yes, instead of using the typical green or red sauce, in this preparation, we bathe Totopos with beans prepared with spicy tomato salsa #. Serve them with a side of fried egg, chicken, or steak.
Ingredients for 6-7 servings:
8 oz Chips or 20 Tortillas, Four Cups of Pinto Beans, Two Roma Tomatoes, Three Serranos, Two Guajillo Chiles, Three Garlic Cloves, 3-4 Tablespoons of Lard or Vegetable Oil, Chicken Bouillon, Salt, and Pepper to taste. (Use more oil to fry the tortillas if frying your own tortillas)
Serve with fresh cheese, Mexican cream, avocado, and red onion.
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Black Bean Chilaquiles
Black Bean Chilaquiles
Serves 4; 3/4 cup per serving
Chilaquiles is a traditional Mexican breakfast dish in which crisp tortillas are simmered in salsa or mole sauce and then combined with eggs, queso fresco (fresh Mexican cheese), and beans. In this version, fresh tomato, cilantro, and jalapeño add more flavor. For a spicier dish, leave in the jalapeño seeds.
• 6 large egg whites
• 2 large eggs
• 1/4 teaspoon salt
• 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then cut crosswise into 1-inch squares
• 1/2 cup crumbled queso fresco or farmer’s cheese and 1/4 cup crumbled queso fresco or farmer’s cheese, divided use
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1 teaspoon chipotle powder
• 2 teaspoons canola or corn oil
• 1/2 cup chopped onion
• 1 medium jalapeño, seeds and ribs discarded if desired, chopped
• 1 1/2 cups chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro
In a large bowl, using a fork, lightly beat the egg whites, eggs, and salt. Stir in the tortilla squares and 1/2 cup queso fresco.
In a small bowl, stir together the beans and chipotle powder. Fold into the egg white mixture. Set aside so the tortillas can soften.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and jalapeño for 3 minutes, stirring occasionally.
Stir the tomatoes into the egg white mixture. Pour into the skillet. Cook for 4 to 5 minutes, or until the eggs are set, stirring occasionally. Just before serving, sprinkle with the cilantro and the remaining 1/4 cup queso fresco.
Cook’s Tip: An easy way to chop cilantro is to pull the leaves off the stems, put them in a custard cup or measuring cup, and coarsely snip them with sharp kitchen shears. This method also works well for other herbs, such as parsley and basil.
Nutrition Analysis (per serving)
Calories 235
Total Fat 9.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 108 mg
Sodium 345 mg
Carbohydrates 20 g
Fiber 4 g
Sugars 5 g
Protein 18 g
Dietary Exchanges: 1 starch, 1 vegetable, 2½ lean meat