Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 6 6-inch tortillas (or 4-5 cups stale corn tortilla chips)
• 2 tablespoons vegetable oil, divided
• 1 tablespoon cumin
• 1 teaspoon coriander
• Zest and juice of 1 lime, divided
• 1 medium onion, chopped
• 5 cloves garlic, finely chopped or grated
• 2 chipotle peppers in adobo sauce (canned), seeded and chopped, plus 1 teaspoon adobo sauce
• 2 15-ounce cans diced fire-roasted tomatoes, drained
• Salt and freshly ground pepper
• 1 tablespoon butter
• 4 cups corn, fresh off the cob or frozen and defrosted
• 2 15-ounce cans black beans, drained and rinsed
• 1/4 - 1/2 cup chicken stock or water
• 1 1/2 cup shredded cheese, any variety
• 4 scallions, chopped on bias
• 1/4 cup (about a handful) chopped parsley or cilantro
• Sour cream, optional

Directions:

Preheat oven to 400ºF.

Stack the tortillas on top of one another and slice them into strips about an inch thick. Place into a mixing bowl along with 1 tablespoons vegetable oil, cumin, coriander and lime zest. Give everything a toss to evenly coat the tortilla strips then place them onto a baking sheet. Bake the strips until they’re crispy and golden brown, 10 to 12 minutes.

While the tortillas are crisping up in the oven, place large skillet over medium-high heat and add the butter. Add the corn to the melted butter and cook it until really golden brown, 8-10 minutes. (The secret to getting it good and brown here is to only stir it occasionally – let the corn sit so that the sides can brown up.) Remove to a dish, set aside, and place the skillet back on the stove top. Add 1 tablespoon of oil to the skillet and then toss in the onion and garlic and cook 3 to 4 minutes to soften them up. Add in the chipotle peppers along with the adobo sauce and the tomatoes. Season with salt and freshly ground black pepper and stir to combine. The sauce can be used as is or transfer everything to a food processor and pulse until it resembles salsa. Set aside. Place the same skillet back over medium-high heat. Add the black beans and heat them through. Using a fork, wooden spoon or potato masher, mash the beans to a paste (or however you like them), adding a little chicken stock to loosen them up.

Assemble the chilaquiles by ladling half of the salsa into a 9×13 casserole dish. Arrange the toasted tortilla strips or chips in the dish and top them off with the black beans, followed by the corn and the remaining salsa. Top with a shower of your shredded cheese and pop it into the oven to melt the cheese, about 10 minutes. When the dish comes out of the oven squeeze the juice from the lime over the top and garnish with scallions and chopped parsley. Pass some sour cream at the table to dollop on top.

Serves 6 to 8 people.

Nutrition:

Substitutions:

The original recipe called for 10 tortillas. I halved the recipe and only used 2 (I believe they were 8 inches though), and I thought it was enough tortillas. I used whole wheat tortillas, although any variety will work.

Recipe adapted from Rachael Ray.