Showing posts with label Black Bean Chilaquiles. Show all posts
Showing posts with label Black Bean Chilaquiles. Show all posts

Saturday, March 26, 2011

Frugal and Healthy II: Black Bean Chilaquiles

Many threads of my life are leading me to this particular recipe at this particular moment in time.

First, Julie posted that wonderful idea for using leftover baked chicken yesterday, and that got me thinking "frugal" and "healthy". This recipe definitely fits the bill.

Second, I've been thinking a lot about my dear friend Liz lately. Liz is not much of a cook, so when we get together for TV and dinner, it is often at my house. I made chilaquiles for her a few times and eventually she asked for the recipe (specifically, she asked for the recipe for "nacho casserole," but I knew what she meant). She's not much of a cook, my friend Liz. But this is something she can handle. In fact, she had a big party at her house last summer, and she made chilaquiles for 20!

When I had my surgery last summer, Liz brought a pan--a beautiful celadon ceramic pan--of chilaquiles over for Mr. Wendy and me to have for dinner. Shortly thereafter, she left on a Fulbright scholarship in Ireland. Somehow in the chaos of her packing up to leave, we never got her pan back to her. So, while she's been gone, Liz's celadon ceramic pan has become the official Wat-Hawk Household Chilaquile Pan.

Every time we make them, which is often, I think of her. And when she returns this summer, we may have a fight on our hands ... she'll probably want the pan back, but it's really just perfect.

Anyway, I'm once again laid up with my bum foot, and tonight Mr. Wendy is making--you guessed it--chilaquiles for our dinner. In the celadon ceramic pan.

Healthy, frugal, AND it makes me think of a wonderful friend. What more could you ask for from dinner?

Black Bean Chilaquiles

(Adapted from a recipe from Moosewood Restaurant Low-Fat Favorites.)

2 c. crushed baked tortilla chips*
1 15 oz. can black beans, rinsed
1 14.5 oz. can diced tomatoes
1 1/2 c. frozen corn
1/2 jalepeno, seeded and minced (optional) OR a dash ground chipotle
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
approximately 1 Tbs. fresh lime juice (optional)
8 oz. reduced fat shredded cheddar cheese
2 c. jarred picante or salsa

* I prefer to make my own. I use 14 extra thin corn tortillas for this recipe. Preheat oven to 375. Lay tortillas on the middle rack of the oven and bake, rotating and flipping, for 4-5 minutes, until light brown and crisp. You will have to do this in 2-3 batches.

Preheat oven to 350.

Mix beans, corn, tomatoes, garlic, pepper, spices, and lime juice in a large skillet or saute pan. Cook over medium heat until hot and most of the liquid has evaporated.

Spray a 9 inch square pan with non-stick spray. Crush and sprinkle half of the corn tortillas (or chips) in bottom of pan. Using a slotted spoon (to leave behind the liquid), spoon the bean mixture into the pan. Drizzle with 1/2 the picante or salsa, then sprinkle with half the grated cheese. Top with remaining chips, remaining cheese, and remaining salsa. Bake for 35-40 minutes, until cheese has melted and started to brown.