How To make Black Bean Chilaquile
1 cup onions
chopped
1 tablespoon olive oil
1 cup tomato :
chopped
1 1/2 cups corn kernels fresh or frozen
1 1/2 cups black beans, cooked :
(15oz can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups swiss chard or spinach, rinsed, stemmed and chopped
2 cups baked tortilla chips :
crushed
8 ounces fat-free cheddar cheese grated
2 cups salsa :
(red)
Preheat the oven to 350. Saute 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 saute 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 sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese. 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.
How To make Black Bean Chilaquile's Videos
Vegan Quesadillas with Smoky Black Beans | Minimalist Baker Recipes
Comforting, flavorful vegan quesadillas with smoky spices, “cheddar” cheese, and black beans! A satisfying, plant-based, Mexican-inspired meal with just 9 ingredients and 30 minutes required!
Full Recipe:
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How to Make Black Bean and Chicken Chilaquiles | Health
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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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The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to eat the Mexican breakfast of champions with this ultimate guide to making the best chilaquiles at home.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jennifer McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Chilaquiles from a Crockpot Chili Recipe (Vegetarian Black-bean Chili)
What is Chilaquiles? Check out this crockpot chili recipe that I use to make a delicious dish known as CHILAQUILES. Find out what is Required for Chilaquiles and find out what is NOT! One great thing about making Chilaquiles is it can be flexable and easy to modify if you wanna to put your own spin on things. Check out this video of my recipe breakdown...
Black Bean Chili Recipe:
- 16 oz coffee ( or use whatever liquid you want, homemade stock is best)
- (2) 15oz cans of Black Beans
- (2) 15oz cans of Crushed Tomatoes
- (1) medium Onion chopped
- 1.5 tablespoons Chili powder
- 1.5 teaspoon Ground Cumin
- (2) Whole Cloves
- (4) Garlic cloves (minced or pressed)
Please enjoy and leave me a comment if you make some Chilaquiles.