Chilaquiles with Corn and Black Beans

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
For a vegetarian take on a Mexican breakfast classic, layer tortilla chips with vegetables, beans, avocado and cheese. You’ll have a saucy morning meal ready in no time.



  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.