Red Bean Chilaquiles - 2 Guiding Stars
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Chilaquiles are usually eaten for breakfast. This version creates a lasagna like dish of layered tortilla wedges, roasted vegetables, and cheese.


  • 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


  1. 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.
  2. 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).
  3. Preheat oven to 350ºF.
  4. 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.
  5. 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.
  6. 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).
  7. Garnish with green onion to serve.
Nutritional analysis per serving: Calories 315; Total Fat 11g (14% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 465mg (20% DV); Total Carbohydrate 44g (16% DV); Dietary Fiber 9g (32% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 15% DV; Iron 20% DV; Potassium 20% DV; Copper 45% DV; Vitamin C 35% DV; Manganese 30% DV.
Recipe by Guiding Stars at
© 2022 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796