How To make Black Bean Chilaquile
1 cup onions
chopped
1 tablespoon olive oil
1 cup tomato :
chopped
1 1/2 cups corn kernels fresh or frozen
1 1/2 cups black beans, cooked :
(15oz can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups swiss chard or spinach, rinsed, stemmed and chopped
2 cups baked tortilla chips :
crushed
8 ounces fat-free cheddar cheese grated
2 cups salsa :
(red)
Preheat the oven to 350. Saute the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through. Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green. Drain immediately and set aside. Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
How To make Black Bean Chilaquile's Videos
Vegan Quesadillas with Smoky Black Beans | Minimalist Baker Recipes
Comforting, flavorful vegan quesadillas with smoky spices, “cheddar” cheese, and black beans! A satisfying, plant-based, Mexican-inspired meal with just 9 ingredients and 30 minutes required!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Chilaquiles from a Crockpot Chili Recipe (Vegetarian Black-bean Chili)
What is Chilaquiles? Check out this crockpot chili recipe that I use to make a delicious dish known as CHILAQUILES. Find out what is Required for Chilaquiles and find out what is NOT! One great thing about making Chilaquiles is it can be flexable and easy to modify if you wanna to put your own spin on things. Check out this video of my recipe breakdown...
Black Bean Chili Recipe:
- 16 oz coffee ( or use whatever liquid you want, homemade stock is best)
- (2) 15oz cans of Black Beans
- (2) 15oz cans of Crushed Tomatoes
- (1) medium Onion chopped
- 1.5 tablespoons Chili powder
- 1.5 teaspoon Ground Cumin
- (2) Whole Cloves
- (4) Garlic cloves (minced or pressed)
Please enjoy and leave me a comment if you make some Chilaquiles.
Greens and Beans | Rick Bayless Taco Manual
The regional beans and greens of Veracruz are meeting a Central Mexican taco style in this new Taco Manual Episode! This hearty and healthy meal is easy, satisfying, and perfect with every little tortilla-wrapped bite. Enjoy the recipe below!
~My Recipe:
~Order your own Frontera Grill Taco Kit via Goldbelly:
~How to make perfect homemade tortillas:
~Get your own tortilla kit:
Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles
Chilaquiles is probably my favorite breakfast of all time, followed closely by Chorizo and beans. This recipe combines two of my favorites in one amazing dish. This dish is packed full of homemade. This recipe will guide you through a couple steps from homemade corn tortillas to homemade salsas, and even chorizo, all of which can be used on their own. This dish can be Made with any wild game meat from turkey, duck and dove to deer, elk and hog. Below is a link with written recipe.
Rick Bayless: Oaxacan Black Beans with Avocado Leaf
You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
• 6 medium-size dried avocado leaves
• 1 to 2 árbol chiles, stemmed (optional)
• 3 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil
• ½ medium white onion, sliced ¼-inch thick
• 4 garlic cloves, peeled
• 2 15-ounce cans black beans, undrained
• Salt
Set a 10-inch skillet over medium heat. When hot, add the avocado leaves and turn every few seconds until they brown lightly and release their aroma, about 1 minute. Transfer to blender jar. Lay the chiles in the skillet and turn nearly constantly until they, too, are aromatic and lightly browned, about 1 minute. Transfer to the blender. Add the lard, drippings or oil to the skillet and, when hot, add the onion and whole garlic cloves. Stir regularly until richly brown, about 7 minutes. Scrape into the blender, leaving behind as much fat as possible. Add the beans with their juice and a little water if necessary to keep the mixture moving through the blades. Blend as smoothly as possible. Scrape into the skillet with the fat and cook over medium heat, stirring a few times, until the mixture has reduced to the consistency of soft mashed potatoes, 10 to 15 minutes. Taste and season with salt, usually about 2 teaspoons, depending on the saltiness of the beans.
These beans are wonderful (and common in Oaxaca) spread on crisp tostadas or Oaxacan tlayudas topped with fresh cheese (crumbled) or Oaxacan quesillo (pulled into strings) and roasted tomatillo salsa made with serrano chiles or the smoky chile pasilla oaxaqueño.
How to Make Black Bean and Chicken Chilaquiles | Health
Learn how to make a healthy chilaquiles!
Want to see more Health videos? Subscribe to our channel!
Connect with Health Online
Health Video Channel -
Connect with Health -
News & Views blog -
Facebook -
Twitter -
Instagram -
Pinterest -
Social Media Terms -