Black Bean And Zucchini Chilaquiles Recipes

BLACK BEAN AND ZUCCHINI CHILAQUILES

Steps:

• 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
• 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
• 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

ZUCCHINI &. BLACK BEAN CHILAQUILES SKILLET

Steps:

• Heat 1 tablespoon of the oil in a large (12-inch or larger) cast-iron or other stick-resistant skillet over high heat. Once the oil shimmers, carefully crack in the eggs and fry as desired, about 2 minutes, using the tip of the spatula to separate eggs, if needed. Transfer to a plate and set aside.
• In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions, the corn, the zucchini, and ⅛ of the salt and cook, stirring occasionally, until the vegetables are caramelized, about 6 minutes. Turn off the heat and fold in the black beans, the green parts of the scallions, the tortilla chips, and the enchilada sauce, trying not to break the chips, until the beans are heated through and chips are slightly wilted, about 2 minutes. Taste to adjust for seasoning,
• Scoop onto plates with a spatula or large spoon, and nestle in the fried eggs. Top with the cheese, tomatoes, and avocado (if using). Sprinkle with the remaining ⅛ teaspoon salt and the cilantro and squirt with the lemon wedges to serve.

BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
• Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

CHILAQUILES WITH CORN AND BLACK BEANS

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.

BLACK BEAN AND CHICKEN CHILAQUILES

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.

RIO GRANDE BLACK BEANS & ZUCCHINI

Steps:

• Saute onions & bell peppers in oil until tender.
• Add Rotel tomatoes, mix well and cook for about 5 minutes.
• Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
• Top with shredded cheddar or monterrey jack cheese if desired.

QUICK BLACK BEAN CHILAQUILES

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.