Wednesday, February 25, 2015

Chilaquiles Inspired Black Bean, Cheese & Salsa Verde Bake

Submitted by Natalie Lochwin

This slightly spicy baked entree is inspired by a traditional Mexican dish, Chilaquiles, and is a truly delicious way to use leftover tortillas or salsa.

  • 10-12 corn tortillas
  • 1 cup salsa verde (for this one I used La Costena brand Green Mexican Sauce, of which I am very fond)
  • 3/4 cup low sodium vegetable or chicken stock.
  • 3/4 cup shredded Monterey Jack cheese.
  • 1/2 cup black beans
  • 1 fresh jalapeno
  • olive oil
  • 2 cloves garlic (local if possible)
  • 2 smallish onions
  • cilantro
  • dried oregano

Preheat oven to 350 degree, and put the corn tortillas in on a baking tray to dry them until they are almost leathery. This will take around 7 minutes or so.

Meanwhile pop the cheese into the freezer for a bit to make it easier to shred.


Dice the onion and garlic and seed and dice the  jalapeno. Chop one handful of fresh cilantro and set aside. Fry the onion, garlic and jalapeno in 1 Tablespoon of olive oil until soft. Add 1 cup of the tomatillo salsa.  Add most of the stock and simmer for about 10-15 minutes.


Break or tear about half the tortillas into pieces and put them into the simmering sauce which will begin to thicken immediately. Add the remaining stock. Take the cheese out of the freezer and shred.

Grab a casserole dish. Ladle 1/2 the sauce into the dish. Add the beans, scattering them evenly over the sauce, add a layer of cheese and sprinkle with some cilantro. Dip the whole tortillas in the sauce left in the pan for a moment and lay them out like you would a lasagne over the cheese and beans. Cover with remaining sauce and top with another layer of cheese.

Bake at 350 for 10 or so minutes until sauce is absorbed and the cheese is golden and bubbly.

This dish can be eaten on its own, with some extra salsa and some sour cream on the side, or served with pulled chicken or scrambled or fried eggs.

Serve hot topped with cilantro. Enjoy!

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