Thursday, October 21, 2010

Black Bean and Zucchini Chilaquiles


I've made chilaquiles before, but the last time was with crushed tortilla chips. While I did really like that black bean chilaquile, I think I prefer this one which uses corn tortillas. Oh corn tortillas, how I love you. This is basically a Mexican casserole. Black beans, zucchini, chilies, onion, bell pepper, tomatoes, cheese. Mmm. I'll be making it again for sure. It's really hard to find good and relatively healthy vegetarian casseroles, as I've lamented before.


If this sounds good, you might also like:
Frijoles, Etc. Casserole
Summer Strata with Spinach, Basil & Roasted Garlic Custard
Southwest Brunch Bake
Butternut Squash Casserole

Black Bean and Zucchini Chilaquiles
Adapted from The Vegetarian Family Cookbook (found on Epicurious)

1/2 tablespoon olive oil
1 chopped onion
1 green bell pepper, diced
One 28-ounce can crushed or puréed tomatoes
1 teaspoons chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced
1 small fresh hot chile pepper, seeded and minced
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese
Green onions, chopped

1. Preheat the oven to 400°F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole (optional).

2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.

3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes. Sprinkle with green onions.

20 comments:

Kristin said...

I have never had chilaquiles before but this sounds delicious!

Joanne said...

Mmm yes. I prefer corn tortillas always. They add such a beautiful flavor that flour just doesn't have.

Johanna GGG said...

this is just my sort of recipe - and I made enchiladas this week and felt like the warmer weather is heralding the need for more mexican food in my life so this is a timely recipe - already bookmarked!

Hannah said...

Looks like a tasty and quick meal! Better yet, I have tons of vegan cheddar in my fridge with no destination, so I'm happy to find more ways to use it. Consider this bookmarked!

kickpleat said...

I make a version of this quite often. Super yummy!

Sarah S. said...

This gives me all sorts of ideas. Yum!

Rachel said...

mmm I've been craving something like this! It's true, corn tortillas are the best for this kind of dish, even if they fall apart - the taste and texture are still there.

grace said...

yum. just...yum. cheesy, saucy, spicy, perfect.

kimberleyblue said...

This is exactly my kind of dish. Cheesy beans, and corn tortillas, and tomatoes...mmmmm. Your photos are super too; love that zucchini peeking out!

Xiaolu @ 6 Bittersweets said...

I've really become a big fan of black beans in recent years. What a wonderfully hearty fall meal.

Helene said...

I prefer black beans to any beans. So versatile. Love what you make.

Elizabeth said...

made this tonight, big kit for the kids, my hubby and my brother-in-law. served it with black olives, fresh tomatoes, avocado, and hot sauce- yum!

Ricki said...

Great recipe! I'm all for all-in-a-casserole type dinners. Now if only I could find corn tortillas here! And I had no idea this type of thing was called chilaquiles!

Dana said...

So you don't toast the tortillas first? This looks so good and hearty. My neighbor is always talking about how good her chilaquiles are, but she uses pork so I can't try them. I'll have to share this recipe with her!

Chef Fresco said...

Yum! Mexican casseroles are my favorite. Nice addition of the zucchini! I've never used them in a casserole.

amish baby crib said...

Oh my! This is perfect! I think I know what to prepare for lunch tomorrow! Thanks.

Indie.Tea said...

That looks really interesting and quite delicious. And simple, which is always beneficial.

Deborah said...

I've only made chilaquiles once, but totally loved them. This version sounds delicious!!

Anonymous said...

What a great resource!

Katie said...

Made these tonight - SO delicious! I will be loving the leftovers for lunch this week!

Next time I might saute some ground turkey in, too, the husband had a hankering for more protein.