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.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. Preheat the broiler. Combine the tomatoes, salsa, garlic and jalapeño in a blender and blend until smooth.
  2. 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.
  3. 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.
  4. 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.