BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS
Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
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
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
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.
QUICK BLACK BEAN CHILAQUILES
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
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
TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
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.
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.
BLACK BEAN AND CHICKEN CHILAQUILES
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
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
More about "black bean chilaquiles recipes"
EASY BLACK BEAN CHILAQUILES | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Cuisine MexicanCategory DinnerServings 4Total Time 30 mins
- Combine the diced onion and tomato in a small bowl. Add the cilantro, a squeeze of lime juice. Add a generous pinch of kosher salt and a pinch of black pepper to tasted. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to become translucent and light golden brown, about 10 minutes.
- While the beans and tortillas are cooking, mix the sour cream and milk in a small bowl. This will thin the sour cream and make it easier to drizzle. Set aside.
- To serve, spoon the chilaquiles onto plates. Top them with the pico, sour cream, diced avocado and cheese.
CHILAQUILES ROJOS WITH BLACK BEANS | THE PICKY EATER
From pickyeaterblog.com
5/5 (5)Calories 254 per servingCategory Main Course
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Meanwhile, make the sauce: combine the tomato sauce, vegetable broth, chili powders (all 3 of them), garlic powder, onion powder, and dried oregano in a medium sauce pan over medium heat. Whisk to combine, then turn the heat down to low and let simmer.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook, stirring often, until starting to brown, about 5 minutes.
- Stir in beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
CHILAQUILES WITH BLACK BEANS, AVOCADO AND PICKLED JALAPENOS
From mexicanplease.com
3.5/5 (2)Total Time 40 minsServings 2Calories 573 per serving
- Start by husking and rinsing the tomatillos. I usually de-stem them as well. Roast the tomatillos in a 350F oven for 15-20 minutes or until they turn army green in color.
- Once the tomatillos are roasted, put them in a blender along with 1/2 onion, 2 peeled garlic cloves, and 2 chipotles in adobo. Combine well.
- I usually cut the tortillas into sixths, but cutting them into quarters will work too. Add a thin layer of oil to a sheet pan and rub the tortillla pieces in the oil. Add a layer of oil to the tops of the tortilla pieces too -- I usually use an olive sprayer for this but a pastry brush or your fingers will work too.
- Bake the tortillas in the 350F oven for 10-15 minutes or until they are turning golden brown. This batch took 13 minutes.
BLACK BEAN CHILAQUILES - CONNOISSEURUS VEG
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4.8/5 (5)Total Time 35 minsCategory EntreeCalories 440 per serving
- Stir all ingredients for the tahini queso together in a small bowl, thinning with as much milk as is needed. Taste test and adjust the seasonings to your liking.
- While the chips bake, coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more. Stir in the black beans, fire roasted tomatoes, cumin, ancho chile powder, and cayenne. Raise the heat and bring everything to a simmer. Lower heat and allow to simmer for 5 minutes, stirring occasionally.
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