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Red bean chilaquiles

Recipe Information

Description:
Red bean chilaquiles is a delicious Mexican recipe usually served as a main dish. It requires about 30 minutes of prep time and about 2 hours of cooking time for a combined total time of 2 hours, 30 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 30 Minutes
Cook Time 2 Hours
Total Time 2 Hours, 30 Minutes
Difficulty Intermediate
Main Ingredient Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish
Cuisine Mexican
Cook Method Baking; Broiling; Boiling
Diet

Ingredients

  • 1 cup dried red kidney beans, picked over and rinsed, soaked overnight, and drained

  • 3 cups water

  • 8 corn tortillas, 6 inches in diameter

  • 10 plum (Roma) tomatoes, cored

  • 1 yellow onion, cut into 8 wedges

  • 2 jalapeño peppers

  • 1/4 cup fresh cilantro, chopped

  • 1 teaspoon salt

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1/2 cup Monterey Jack cheese, shredded

  • 1 green onion, thinly sliced

Directions

  • Boil the beans and water in a saucepan over high heat. Reduce the heat, cover partially, and simmer 65-75 minutes. Drain.

  • Preheat the oven to 400°F. Cut the tortillas into wedges and place on a baking sheet. Bake 4-5 minutes until crisp and set aside.

  • Heat the broiler, positioning the cooking rack 4 inches from the heat source. Line a baking sheet with aluminum foil, and add the tomatoes, yellow onion wedges, and jalapeños. Broil 4-5 minutes, stir the vegetables, and broil 3-4 minutes longer. Transfer to a covered bowl and let cool 10 minutes.

  • Reduce the oven temperature to 350°F. Peel the tomatoes and jalapeños, then coarsely puree in a blender. Add the cilantro and 1/2 teaspoon of salt, pulsing 1-2 times. Set aside.

  • Heat 2 1/2 tablespoons of oil in a frying pan over medium-high heat. Sauté the garlic 1-2 minutes, then add the cooked beans and the remaining salt. Cook 3 minutes, then remove from the heat.

  • Grease a baking dish with the remaining oil. Spread 1/2 cup of tomato sauce in the dish and layer 1/3 of the tortilla wedges and 1/3 of the bean mixture. Repeat the layering, then top with the remaining sauce. Sprinkle with the cheese and bake 25-30 minutes.

  • Cut into squares, garnish with the green onion, and serve.

Nutrition (per serving)

  • Calories: 314 cal

  • Total fat: 11g

  • Saturated fat: 3g

  • Monounsaturated fat: 6g

  • Cholesterol: 10mg

  • Sodium: 519mg

  • Potassium: 902mg

  • Carbohydrate: 44g

  • Fiber: 9g

  • Protein: 13g

  • Calcium: 175mg