Black Bean And Chicken Chilaquiles Recipes

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BLACK BEAN AND CHICKEN CHILAQUILES



Black Bean and Chicken Chilaquiles image

Make and share this Black Bean and Chicken Chilaquiles recipe from Food.com.

Provided by nicoleingermantown

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breasts
15 ounces black beans, rinsed and drained
1 cup reduced-sodium fat-free chicken broth
7 3/4 ounces salsa de chile fresco
15 (6 inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco

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.

Nutrition Facts : Calories 305.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 39.2, Sodium 61.9, Carbohydrate 42.4, Fiber 8.7, Sugar 1.7, Protein 22.3

CHILAQUILES WITH CORN AND BLACK BEANS



Chilaquiles with Corn and Black Beans image

This vegetarian meal is heart-healthy: It's low in cholesterol and full of omega-3s from the avocado.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can fire-roasted tomatoes
1 cup chunky tomato salsa
2 cloves garlic, crushed
1 small jalapeño pepper, halved (seeded for less heat)
1 tablespoon vegetable oil
1 red bell pepper, chopped
1 15.5-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn
6 cups yellow corn tortilla chips (about 6 ounces)
1 avocado, diced
1/2 cup fresh cilantro
1/3 cup crumbled cotija cheese

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.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES



Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

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.

CHICKEN AND BLACK BEAN CASSEROLE



Chicken and Black Bean Casserole image

This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

Provided by KATERS0404

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
½ cup uncooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g

QUICK BLACK BEAN CHILAQUILES



Quick Black Bean Chilaquiles image

A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.

Provided by Matthew Francis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, chopped
4 cups tortilla chips
6 large eggs
1 (15 ounce) can black beans, rinsed and drained
2 cups chipotle salsa
½ cup crumbled queso fresco
¼ cup diced red onion
1 avocado, sliced
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g

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