Healthy Recipe: Mexican Chipotle Adobo Chilaquiles2 min read
This lightened up version of a traditional Mexican recipe packs a touch of heat and a whole lot of flavor from chipotle peppers in adobo sauce. Baking the chips rather than frying them brings the grease down significantly, and a side of vegetarian refried beans delivers a healthy dose of plant based protein and fiber. Often served for breakfast or brunch, Chilaquiles taste delicious with the addition of a fried egg on top, or some shredded chicken for a non-vegetarian version. Perfect for entertaining, you can easily double or triple this recipe for a crowd. Serve with extra adobo sauce on the side if you like it spicy!
Total Time: 35 minutes
- 8-10 corn tortillas, cut into eighths to give you wedges
- 2 tablespoons olive oil, divided
- 1 yellow onion, peeled and diced, divided
- 4 cloves garlic, chopped, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon ground oregano, divided
- 1 8-oz. can low-fat vegetarian refried beans
- ½ cup shredded cheddar or pepper jack cheese, divided
- 1 cup tomato puree
- 1 chipotle pepper in adobo sauce, minced
- Fresh cilantro, lime wedges, avocado, and sour cream, to serve (optional)
- Salt and pepper, to taste
- Preheat your oven to 425 degrees. On a sheet pan, spread the corn tortilla wedges in an even layer, and sprinkle with a pinch of salt. Bake for 10-15 minutes, flipping the chips occasionally, until turning golden and crisp in places. Remove from the oven and set aside.
- In a sauté pan, heat 1 tablespoon olive oil over medium heat. Add ½ the diced yellow onion, ½ the chopped garlic, and ½ the cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the refried beans, and still well to combine. Add ½ the shredded cheddar cheese, and stir well to melt it into the beans. Squeeze in some fresh lime juice to taste, and set aside in a warm spot.
- In an oven safe sauté pan, heat the remaining tablespoon olive oil over medium heat. Add the remaining diced yellow onion, chopped garlic, cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the tomato puree and the chipotle in adobo, and cook for 5-6 more minutes. Season to taste with salt and pepper if needed.
- To bring everything together, transfer the chips to the pan with the sauce. Add the remaining cheese, and a bit of chopped cilantro, stirring well to combine. Spread in an even layer, and sprinkle with more cheese if desired. Put the whole pan in the oven for 2-3 minutes to melt the cheese.
- To serve, top the Chilaquiles with sour cream, sliced avocado, and chopped cilantro. Serve the refried beans alongside, and enjoy!