Black Bean Chilaquiles
Submitted by Ron
Vegetarian black bean chilaquiles layered with oven-crisped tortillas, rough-mashed spiced beans, tomato sauce, mozzarella, and Parmesan. Low-fat, high-protein comfort food.
YIELD
8 servingsPREP
50 minCOOK
40 minREADY
90 minChilaquiles are Mexican comfort food at its finest, and this vegetarian version trades the usual chicken for a thick, spiced black bean mash that’s just as satisfying.
Corn tortillas get baked until they snap clean, then layered in a gratin dish with rough-mashed black beans cooked down with onions, garlic, cumin, chili powder, and cayenne. Tomato sauce and two cheeses (mozzarella for stretch, Parmesan for bite) go between each layer.
The whole thing bakes covered until everything melds together, then gets a few minutes uncovered so the top goes golden and bubbly.
Squeeze a lime wedge over each serving and scatter fresh cilantro on top.
Chef Tips
- Don’t rush the onion and spice step. Cooking the spices until they lose their raw, harsh edge is what separates good chilaquiles from great ones. Low heat, patience.
- Mash the beans rough, not smooth. You want chunky texture, not refried bean paste. A potato masher is your friend here.
- Bake the tortillas until they snap clean. If they’re still bendy, they’ll turn to mush in the casserole. You want real crunch going in so they hold some structure after baking.
Ingredients
Directions
Pre-heat oven to 300℉ (150℃), 150 degrees C, gas mark 2.
Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside.
Spread onion pieces out in a heavy frying pan. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don’t rush this step. It is essential that the spices should not have a harsh raw taste.
Stir in the black beans and heat gently. Mash roughly while still in the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside.
In a gratin dish spread a layer of a third of the tortilla pieces. Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans, sauce and cheeses.
Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more.
Serve garnished with lime wedges.
Comments
