Black Bean Chilaquiles Recipe

Name: Black Bean Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each corn tortillas (6-inch); 1 each onions chopped; 10 ounces stock; 3 cloves garlic crushed; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cumin seeds ground; 1/2 teaspoon chili powder; 2 pounds black beans cooked, or 3 cans (14 oz each) kidney beans, drained; 15 ounces tomato sauce flavoured with; 1 pinch cayenne pepper; 1 pinch cumin; 8 ounces mozzarella cheese finely shredded; 6 tablespoons parmesan, parmigiano-reggiano cheese, grated; 1 x coriander chopped fresh; 1 x limes wedges

Servings: persons

12 each corn tortillas (6-inch)
1 each onions chopped
10 ounces stock
3 cloves garlic crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin seeds ground
1/2 teaspoon chili powder
2 pounds black beans cooked, or 3 cans (14 oz each) kidney beans, drained
15 ounces tomato sauce flavoured with
1 pinch cayenne pepper
1 pinch cumin
8 ounces mozzarella cheese finely shredded
6 tablespoons parmesan, parmigiano-reggiano cheese, grated
1 x coriander chopped fresh
1 x limes wedges

1
Pre-heat oven to 300F (150C), 150 degrees C, gas mark 2.
2
Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through.
3
They will break with a clean snap.
4
Break into coarse pieces and set aside.
5
Spread onion pieces out in a heavy frying pan.
6
Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan.
7
Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles.
8
Stir in the garlic and the spices.
9
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.
10
Don't rush this step.
11
It is essential that the spices should not have a harsh raw taste.
12
Stir in the black beans and heat gently.
13
Mash roughly while still in the pan, with a potato masher.
14
You want a rough lumpy mixture, not a smooth puree.
15
Set aside.
16
In a gratin dish spread a layer of a third of the tortilla pieces.
17
Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans.
18
Sprinkle with one third of the cheeses.
19
Repeat this, ending with a layer of the beans, sauce and cheeses.
20
Bake for 30 minutes covered.
21
Uncover, and bake for 5 to 10 minutes more.

950

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 12 each corn tortillas (6-inch), 1 each onions chopped, 10 ounces stock, 3 cloves garlic crushed, and more.

Yes, Black Bean Chilaquiles falls under the Soups & Stews 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.

That's it — enjoy your meal!

Black Bean Chilaquiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions