Name: Spicy Vegetarian Chilaquiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 bag of tortilla chips; 1 can of black beans, drained and rinsed; 1 cup of corn kernels; 1 red bell pepper, diced; 1 jalapeño pepper, seeded and diced; 1 small red onion, finely chopped; 2 cloves of garlic, minced; 1 teaspoon of ground cumin; 1 teaspoon of chili powder; 1 teaspoon of paprika; 1 ½ cups of your favorite salsa; 1 cup of shredded cheddar cheese; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; Sour cream, for serving (optional)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large skillet, heat some oil over medium heat. Add the red onion, bell pepper, jalapeño, and garlic. Sauté until the veggies are softened, about 5 minutes.
Stir in the ground cumin, chili powder, and paprika, and cook for an additional minute until fragrant.
Add the black beans and corn to the skillet, stirring to combine all the ingredients. Cook for another 2-3 minutes.
Pour in the salsa and let the mixture simmer for about 5 minutes. Season with salt and pepper to taste.
Arrange a layer of tortilla chips at the bottom of the prepared baking dish.
Spoon half of the veggie and bean mixture over the chips, spreading it out evenly.
Sprinkle half of the shredded cheese on top of the veggie mixture.
Repeat with another layer of tortilla chips, the remaining veggie mixture, and the rest of the cheese.
Cover the dish with foil and bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.
Remove the foil and broil for an additional 2-3 minutes until the cheese is slightly browned.
Garnish with chopped cilantro and serve piping hot with a dollop of sour cream on the side if desired.

Ingredients

Instructions

Nutrition Facts

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