Ingredients
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1 package (28 oz) whole grain corn tortilla, rinsed
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½ cup fresh cilantro leaves, chopped
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¼ cup lime juice
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¾ cup vegetable oil
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1 teaspoon salt
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1 tablespoon cumin
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1 tablespoon ground coriander
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1 tablespoon chili powder
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2 cans (16 oz each) black beans, drained and rinsed
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2 avocados, peeled and cut into thin strips
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1 large tomato, seeded, peeled, and cubed
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1 jalapeño, seeded and finely minced (optional, depending on spiciness preference)
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1 cup sour cream
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½ cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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¼ cup finely chopped scallions, reserved for garnish
Directions
Subtitle: A Tasty and Unique Mexican Dish Inspired by Traditional Chilaquiles
Description: This Mexican chilaquiles recipe is full of vibrant flavor, making it perfect for any occasion. It uses fresh, seasonal ingredients that will delight your taste buds. The combination of crunchy tortillas, creamy salsa verde, smoky beans, and tangy cheese provides a satisfying meal for both vegan and non-vegan options alike.
Ingredients:
– 1 package (28 oz) whole grain corn tortilla, rinsed
– ½ cup fresh cilantro leaves, chopped
– ¼ cup lime juice
– ¾ cup vegetable oil
– 1 teaspoon salt
– 1 tablespoon cumin
– 1 tablespoon ground coriander
– 1 tablespoon chili powder
– 2 cans (16 oz each) black beans, drained and rinsed
– 2 avocados, peeled and cut into thin strips
– 1 large tomato, seeded, peeled, and cubed
– 1 jalapeño, seeded and finely minced (optional, depending on spiciness preference)
– 1 cup sour cream
– ½ cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup finely chopped scallions, reserved for garnish
Instructions:
1. Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the corn tortillas and cook them, turning occasionally, until they have browned all over but not burned through, about 2 minutes per side. Remove from the pan and set aside.
2. In the same skillet, add the remaining ingredients except for the sour cream, cheeses, and scallions. Stir together until well combined, then stir in the reserved tortillas. Simmer, covered, until heated through, about 1 minute. Remove from the heat and let cool slightly before serving.
3. Meanwhile, combine the sour cream, mozzarella cheese, and Parmesan cheese in a small bowl. Season with salt and pepper to taste. Set aside while you finish assembling the chilaquiles.
4. Assemble the chilaquiles by layering a portion of the salsa mixture onto each tortilla strip, then topping it with a layer of avocado strips, tomatoes, beans, and cheese mixture. Gently fold the sides of the tortilla around the filling so that everything is evenly enclosed.
5. To serve, place the assembled chilaquiles on plates, top with the reserved scallions, and enjoy!
Note: For a more authentic version, use homemade salsa verde instead of the store-bought variety. Just remember to adjust the quantities accordingly.
Servings: 4 servings
Difficulty Level: Moderate
Nutrition Facts:
Calories: 590 calories/serving
Total Fat: 31 g
Cholesterol: 45 mg
Sodium: 1120 mg
Total Carbohydrate: 44 g
Dietary Fiber: 13 g
Protein: 18 g
Saturated Fat: 10 g
Trans Fat: 1 g
Totaltime Needed: 20-30 minutes
Cuisine Type: Mexican
Steps
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1
Done
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Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the corn tortillas and cook them, turning occasionally, until they have browned all over but not burned through, about 2 minutes per side. Remove from the pan and set aside. |
|
2
Done
|
In the same skillet, add the remaining ingredients except for the sour cream, cheeses, and scallions. Stir together until well combined, then stir in the reserved tortillas. Simmer, covered, until heated through, about 1 minute. Remove from the heat and let cool slightly before serving. |
|
3
Done
|
Meanwhile, combine the sour cream, mozzarella cheese, and Parmesan cheese in a small bowl. Season with salt and pepper to taste. Set aside while you finish assembling the chilaquiles. |
|
4
Done
|
Assemble the chilaquiles by layering a portion of the salsa mixture onto each tortilla strip, then topping it with a layer of avocado strips, tomatoes, beans, and cheese mixture. Gently fold the sides of the tortilla around the filling so that everything is evenly enclosed. |
|
5
Done
|
To serve, place the assembled chilaquiles on plates, top with the reserved scallions, and enjoy! |
