Name: Chilaquiles with Corn and Black Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Ralph Smith

Chilaquiles with Corn and Black Beans

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