Chilaquiles are usually eaten for breakfast. This version creates a lasagna like dish of layered tortilla wedges, roasted vegetables, and cheese.
Ingredients
- 8 (6") corn tortillas
- 10 plum tomatoes, cored
- 1 yellow onion, sliced
- 2 jalapeños
- ¼ cup chopped fresh cilantro
- 1 tsp. salt, divided
- 3 Tbsp. olive oil, divided
- 3 cloves garlic, minced
- 1 (15 oz.) can no-salt-added kidney beans
- ½ cup shredded Monterey Jack cheese
- 1 green onion, thinly sliced
Directions
- Preheat oven to 400ºF. Stack the tortillas and cut them in sixths. Place on a baking sheet and bake until crisp (4-5 minutes). Remove from the oven and set aside.
- Set the broiler to high and set the rack to the highest position. Line a baking sheet with aluminum foil. Place the tomatoes, onion, and jalapeños on the baking sheet and broil until the skins blacken (4-5 minutes). Turn the vegetables over and broil the other side until blackened (3-4 minutes). Transfer to a bowl, cover, and let cool until safe to handle (10-15 minutes).
- Preheat oven to 350ºF.
- Peel the tomatoes. Wearing gloves, peel and seed the jalapeños. Place the vegetables in a blender or food processor with cilantro and ½ teaspoon salt. Pulse to make a chunky sauce.
- In a large frying pan, heat 2½ tablespoons of the oil over medium-high heat. Add the garlic and sauté until golden (1-2 minutes). Stir in the beans and remaining ½ teaspoon salt and cook until heated through (3-4 minutes). Remove from the heat.
- Grease a large baking dish with the remaining 1½ teaspoons oil. Spread ½ cup of the tomato sauce in the dish. Layer a third of the tortilla wedges on top and cover with a third of the beans. Repeat layering and then top with the remaining sauce. Sprinkle with the cheese and bake until browned (25-30 minutes).
- Garnish with green onion to serve.
Nutrition Facts
6 servings per container
Serving Size 381 g
| Amount per serving | ||
|---|---|---|
| Calories | 315 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 6g | ||
| Cholesterol 8mg | 3% | |
| Sodium 465mg | 20% | |
| Total Carbohydrate 44g | 16% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 15g | ||
| Protein 13g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 186.3mg | 15% | |
| Iron 3.2mg | 20% | |
| Potassium 895mg | 20% | |
| Vitamin A 88.5mcg | 10% | |
| Vitamin C 30.4mg | 35% | |
| Vitamin E 2.1mg | 15% | |
| Vitamin K 29.6mcg | 25% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 4.5mg | 30% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 216.5mcg | 54% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 7.9mcg | 25% | |
| Chloride 174.4mg | 8% | |
| Pantothenate 0.5mg | 10% | |
| Phosphorus 322.1mg | 25% | |
| Iodine 4.8mcg | 4% | |
| Magnesium 89.1mg | 20% | |
| Zinc 1.8mg | 15% | |
| Selenium 4.6mcg | 8% | |
| Copper 0.4mg | 45% | |
| Manganese 0.7mg | 30% | |
| Chromium 1.1mcg | 4% | |
| Molybdenum 8.9mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Tomatoes, Water, Unsalted Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Red Kidney Beans, Onion, Monterey Jack Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Potato Starch, Corn Starch And Calcium Sulfate Added To Prevent Caking. Natamycin), Olive Oil, Jalapeno Pepper, Garlic, Salt, Cilantro.
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