Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1 bag of tortilla chips
- 1 cup of shredded cheese
- 2 tablespoons of chopped cilantro
- 2 tablespoons of sour cream
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes, until the onion is translucent.
3. Add the can of diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and let simmer for 5-7 minutes.
4. In an oven-safe dish, layer half of the tortilla chips on the bottom. Spoon half of the black bean mixture on top of the tortilla chips. Sprinkle half of the shredded cheese on top of the black bean mixture. Repeat the layers with the remaining tortilla chips, black bean mixture, and shredded cheese.
5. Bake the chilaquiles in the oven for 10-15 minutes, until the cheese is melted and bubbly.
6. Remove the chilaquiles from the oven and let cool for a few minutes. Top with chopped cilantro and sour cream before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Instead of black beans, you can use pinto beans or kidney beans.
- Instead of tortilla chips, you can use corn tortillas that have been cut into strips and baked until crispy.
Variations:
- Add cooked shredded chicken or ground beef to the black bean mixture for a meatier version.
- Top the chilaquiles with sliced avocado or guacamole for added creaminess.
Tips and tricks:
- Make sure to use an oven-safe dish that is large enough to fit all of the layers of tortilla chips, black bean mixture, and cheese.
- If you want your chilaquiles to be spicier, add more chili powder or a diced jalapeño pepper to the black bean mixture.
Storage instructions:
- Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chilaquiles, place them in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the chilaquiles in individual bowls, topped with chopped cilantro and sour cream.
Garnishes:
- Chopped cilantro
- Sour cream
- Sliced avocado
- Guacamole
Pairings:
- Serve the chilaquiles with a side of Mexican rice and a simple salad.
Suggested side dishes:
- Mexican rice
- Simple salad with a lime vinaigrette
Troubleshooting advice:
- If the chilaquiles are too dry, add a little bit of chicken or vegetable broth to the black bean mixture before layering it with the tortilla chips and cheese.
Food safety advice:
- Make sure to cook the black bean mixture until it is heated through to avoid any foodborne illnesses.
Food history:
- Chilaquiles are a traditional Mexican breakfast dish that originated in central Mexico. They are typically made with tortilla chips that are simmered in a spicy tomato sauce and topped with cheese, sour cream, and cilantro.
Flavor profiles:
- Spicy, savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve the chilaquiles with a side of Mexican rice and a simple salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican