Black Bean Chilaquiles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.9
- Total Fat: 5.5 g
- Cholesterol: 16.8 mg
- Sodium: 391.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 8.2 g
- Protein: 16.7 g
View full nutritional breakdown of Black Bean Chilaquiles calories by ingredient
Introduction
Vegetarian Low Fat Vegetarian Low FatNumber of Servings: 8
Ingredients
-
12 Corn Tortillas
1 Medium Onion Chopped
10 fluid ounces Chicken Stock
3 cloves garlic crushed
1/2 teaspoon Cayenne pepper
1/2 teaspoon Ground cummin seed
1/2 teaspoon Chili powder
2 pounds cooked black beans or 2 cans drained
15 fluid ounces tomato sauce
8 ounces Mozzarella cheese finely shredded
Directions
1. Pre heat oven to 300 degrees
2. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside.
3. Spread onion pieces out in a heavy fryting pan. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, sitrring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices should not have a harsh raw taste.
4. Stir in the black beans and heat gently, Mash roughly while still in the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside.
5. In a gratin dish spread a layer of a third of the tortilla pieces.
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheese. Repeat this, ending with a layer of the beans, sauce and chese.
6. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user THINGS2LEARN.
2. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside.
3. Spread onion pieces out in a heavy fryting pan. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, sitrring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices should not have a harsh raw taste.
4. Stir in the black beans and heat gently, Mash roughly while still in the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside.
5. In a gratin dish spread a layer of a third of the tortilla pieces.
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheese. Repeat this, ending with a layer of the beans, sauce and chese.
6. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user THINGS2LEARN.