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Tortilla, Bean, and Corn Casserole |
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Serves: 4 Print this Recipe(Chilaquiles de Frijoles y Elote) Category: Tortilla Casseroles Dry or stale corn tortillas are used creatively in Mexico for dishes such as chilaquiles. For this tasty version of chilaquiles, strips of fried tortillas are mixed with cooked black beans, corn, onions, tomatoes, and broth. The dish is topped with cheese and run under a hot broiler to melt the cheese. 6 (6- to 7-inch) corn tortillas each cut into 8 wedges Vegetable oil for frying 1 cup finely chopped onions 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 2 medium tomatoes, peeled and chopped 1 tablespoon ancho or pasilla chili powder 1 cup cooked black beans, canned or homemade (drained and rinsed, if canned) 1 cup cooked corn kernels 1 cup baby spinach leaves, washed 1 cup canned fat-free reduced-sodium chicken broth 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt, or to taste 1 cup shredded Chihuahua or mild cheddar cheese 1. If the tortillas are very fresh, spread them on a counter to dry a bit--about 30 minutes. Heat oil to a depth of about 1/2 inch in a skillet. Fry the tortilla wedges until barely browned and almost crisp. Drain on paper towels. Reserve. 2. Preheat the oven broiler. In a deep saucepan, heat 1 tablespoon of the oil used for frying the tortillas, and cook the onion until softened, 3 to 4 minutes. Add the tomatoes, ancho powder, beans, corn, spinach, and chicken broth. Bring to a boil. 3. Stir in the reserved tortilla wedges, cilantro, and salt. Continue to stir until the tortillas start to soften, 3 to 4 minutes. Turn the mixture into a shallow ovenproof baking dish. Top with the cheese. Broil about 6 inches from the heat until the cheese melts and bubbles. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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