Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe

Name: Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small white onion, cut into 8 wedges; 2 lb. Roma tomatoes, halved; 3 large cloves garlic, peeled; 6 corn tortillas, cut into 1-inch-wide strips; 2 Tbs. canola oil; 3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved; 1 15-oz. can black beans, rinsed and drained; 2 cups frozen corn, thawed; 1 small red onion, diced (1 cup); 1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese; 1/2 cup low-fat sour cream; 1 Tbs. lime juice

Servings: persons

1 small white onion, cut into 8 wedges
2 lb. Roma tomatoes, halved
3 large cloves garlic, peeled
6 corn tortillas, cut into 1-inch-wide strips
2 Tbs. canola oil
3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved
1 15-oz. can black beans, rinsed and drained
2 cups frozen corn, thawed
1 small red onion, diced (1 cup)
1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese
1/2 cup low-fat sour cream
1 Tbs. lime juice

1
Preheat oven to 400F.
2
Place white onion, tomatoes, and garlic in single layer on baking sheet.
3
Roast 25 minutes, or until onions begin to brown and tomato skins wrinkle.
4
Meanwhile, toss tortilla strips with oil and spread on separate baking sheet.
5
Bake 15 minutes.
6
Sprinkle with salt.
7
Cool tortillas and vegetables 20 minutes.
8
Peel tomatoes and place in food processor with white onions and garlic.
9
Add chipotles and 1 Tbs.
10
adobo sauce; puree until smooth, and season with salt and pepper.
11
Spread thin layer of tomato mixture in bottom of 1 1/2-qt.
12
baking dish.
13
Add tortillas in single layer.
14
Top with black beans, corn, red onion, and cheese.
15
Cover with remaining sauce, and bake 25 to 30 minutes, or until bubbly.
16
Whisk together sour cream and lime juice, and drizzle over chilaquiles.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small white onion, cut into 8 wedges, 2 lb. Roma tomatoes, halved, 3 large cloves garlic, peeled, 6 corn tortillas, cut into 1-inch-wide strips, and more.

Yes, Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce

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