EPS_Mexican_Chilaquiles

EPS_Mexican_ChilaquilesThis 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!

Serves: 4

Total Time: 35 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, top the Chilaquiles with sour cream, sliced avocado, and chopped cilantro. Serve the refried beans alongside, and enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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