I threw this together last night based on ingredients we had around the house. It was adapted from a recipe for Chilaquiles Casserole from Eatingwell.com. It was a huge hit at our house! Alden asked me to make it again on another night soon. It took about 10 minutes to prepare and 30 minutes in the oven.
12 small, fresh corn tortillas
1 tbsp canola oil
1 onion, chopped
1 bell pepper, diced
1 poblano pepper, seeded and diced
1 can black beans, rinsed
1 28 oz can of diced tomatoes, drained about halfway (I used fire roasted, but you could use regular ones)
2 cups frozen corn kernels
1 zucchini, diced into small pieces (optional)
1 10 oz can red enchilada sauce
1 ½ cups cheese (I used sharp cheddar but you could use Mexican cheese, too)
1 ½ tsp cumin
½ tsp salt
¼ tsp pepper
Fresh cilantro (optional)
Preheat oven to 400 degrees. Spray 9 x 13” casserole pan with cooking spray.
In a large frying pan over medium heat, sauté onions and peppers in oil until onions are clear. Add beans, tomatoes, corn, zucchini, cumin, salt and pepper and cook for another 5 minutes until the liquid is starting to boil. Add some chopped cilantro if you have it.
Line the casserole dish with ½ of the tortillas and top with half of the veggie mixture. Sprinkle a little cheese and a few spoons of enchilada sauce on top. Add another layer of tortillas and then top with the rest of the veggie mixture, sauce and cheese.
Bake for about 30 minutes.
This link is to the original recipe: http://www.eatingwell.com/recipes/chilaquiles_casserole.html
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