Chilaquiles with Corn and Black Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 536
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 1191 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 16 grams
- Protein
- 14 grams
- Sugar
- 11 grams
- Total: 30 min
- Active: 30 min
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.