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.

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 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.

That's it — enjoy your meal!

Black Bean Chilaquiles with Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions