Black Bean Chilaquiles with Arugula Salad Recipe

Name: Black Bean Chilaquiles with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 15.5-oz. cans black beans, rinsed and drained; 1 cup prepared chipotle salsa; 2 cloves garlic, peeled; 1 tsp. dried oregano; 1 Tbs. plus 1 tsp. olive oil, divided; 1 cup low-sodium vegetable broth; 2 cups arugula; 3 Roma tomatoes, diced (1 cup); 1/4 cup chopped cilantro; 2 green onions, sliced (about 1/4 cup); 1 Tbs. fresh lime juice; 1 9-oz. bag tortilla chips; 4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups); 1 avocado, diced, optional

Servings: persons

2 15.5-oz. cans black beans, rinsed and drained
1 cup prepared chipotle salsa
2 cloves garlic, peeled
1 tsp. dried oregano
1 Tbs. plus 1 tsp. olive oil, divided
1 cup low-sodium vegetable broth
2 cups arugula
3 Roma tomatoes, diced (1 cup)
1/4 cup chopped cilantro
2 green onions, sliced (about 1/4 cup)
1 Tbs. fresh lime juice
1 9-oz. bag tortilla chips
4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
1 avocado, diced, optional

1
Blend beans in food processor 1 minute, until mostly smooth.
2
Add salsa, garlic and oregano, and blend 1 minute.
3
Heat 1 tsp.
4
oil in pot over medium-high heat.
5
Add bean mixture and broth, and whisk until combined.
6
Bring to a boil and simmer 5 minutes, stirring occasionally.
7
Combine arugula, tomatoes, cilantro, green onions, lime juice and remaining 1 Tbs.
8
oil in medium bowl.
9
Fold chips into simmering black bean mixture.
10
Cook 3 to 5 minutes, or until chips are soft and slightly chewy.
11
Transfer to 2-quart casserole or deep serving dish.
12
Sprinkle cheese on top and let stand 5 minutes.
13
Top with arugula salad and avocado, if desired, and serve.

455

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 14 ingredients. The key ingredients include: 2 15.5-oz. cans black beans, rinsed and drained, 1 cup prepared chipotle salsa, 2 cloves garlic, peeled, 1 tsp. dried oregano, and more.

Yes, Black Bean Chilaquiles with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Chilaquiles with Arugula Salad

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