Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.
Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.
- 2 tbs olive oil
- 1 large red onion + 1/2 cup, diced
- 3-4 cloves of garlic, minced
- 1 large green pepper, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 jar of salsa
- 1 bag of tortilla chips
- 2 cups Mexican style cheese, shredded
- green onions for topping
- 3 tsp cumin
- 2 tsp chili powder
- Salt to taste
Preheat oven to 375
Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.
Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.
Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly
Bake for about 15-20 minutes or until cheese is bubbly
Top with remaining red onions, and a few diced green onions
If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!