Ingredients with Measurements:
- 1 package of corn tortilla chips
- 1 can of black beans, drained and rinsed
- 1 cup of salsa
- 1/2 cup of vegetable broth
- 1 tablespoon of olive oil
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of salt
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of crumbled queso fresco (optional)
- 1 avocado, diced (optional)
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the black beans, cumin, chili powder, and salt. Cook for 2-3 minutes, stirring occasionally.
3. Add the salsa and vegetable broth to the skillet. Stir to combine.
4. Add the tortilla chips to the skillet, and stir to coat them with the sauce.
5. Cook for 2-3 minutes, or until the chips are slightly softened.
6. Remove the skillet from the heat, and sprinkle the cilantro and queso fresco over the top.
7. Serve immediately, topped with diced avocado if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 10g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- You can use any type of beans you prefer instead of black beans.
- You can use vegetable or chicken broth instead of vegetable broth.
- You can use shredded cheddar cheese instead of queso fresco.
Variations:
- Add diced bell peppers or onions to the skillet for extra flavor.
- Top with a fried egg for a protein boost.
- Use different types of salsa for different levels of spice.
Tips and tricks:
- Make sure to stir the chips gently to avoid breaking them.
- If the chips are too hard, add more vegetable broth to the skillet and cook for an additional minute or two.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the toppings arranged in a decorative manner.
Garnishes:
Fresh cilantro, diced avocado, sliced jalapeños
Pairings:
A side of refried beans and Spanish rice would be a great addition.
Suggested side dishes:
Refried beans and Spanish rice
Troubleshooting advice:
If the chips are too soggy, cook them for a shorter amount of time. If they are too hard, add more vegetable broth and cook for an additional minute or two.
Food safety advice:
Make sure to cook the black beans to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Chilaquiles are a traditional Mexican dish that originated in the central region of Mexico. They are typically served for breakfast or brunch.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve with a side of refried beans and Spanish rice for a complete meal.
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Region: Mexican