Black Bean Chilaquiles

Black Bean Chilaquiles is a delicious and hearty Mexican dish that traditionally features fried tortillas smothered in a savory chile sauce and simmered until softened. In this vegetarian version, we take a slightly different approach by baking the tortillas instead of frying them and incorporating black beans into the dish for added heartiness. The sauce, made from roasted poblano peppers, garlic, onions, and chipotle chiles, gives the dish a rich and smoky flavor with just the right amount of heat. Mashing the black beans in the sauce creates a creamy consistency, while crumbled queso fresco adds a salty and tangy bite. A drizzle of sour cream and lime juice finishes off the dish, providing a zesty contrast to the bold flavors. Serve this delightful Black Bean Chilaquiles for a satisfying and comforting meal that captures the essence of Mexican cuisine.

SERVES 4

INGREDIENTS:

• 10 (6-inch) corn tortillas, each cut into 8 wedges
• 3 tablespoons vegetable oil
• 2 poblano chiles, stemmed, seeded, and chopped coarse
• 2 onions, chopped fine
• 4 ounces queso fresco, crumbled (1 cup)
• 1 tablespoon lime juice
• ¼ cup minced fresh cilantro
• 6 garlic cloves, minced
• 2 teaspoons minced canned chipotle chile in adobo sauce
• Salt and pepper
• 1 cup water
• 1 (14.5-ounce) can whole peeled tomatoes
• 2 (15-ounce) cans black beans, rinsed
• 1 tomato, cored and chopped

INSTRUCTIONS:

1. Bake the Tortillas: Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 350 degrees. Toss the tortilla wedges with 2 tablespoons of oil, then spread them over 2 rimmed baking sheets. Bake until brown and dry, flipping the tortillas halfway through baking, which typically takes 16 to 24 minutes. Let them cool, then increase the oven temperature to 500 degrees.
2. Prepare the Sauce: Heat the remaining 1 tablespoon of oil in a 12-inch skillet until shimmering. Add the chopped poblano chiles, half of the chopped onions, and ½ teaspoon of salt. Cook until the vegetables are softened and lightly browned, usually 6 to 8 minutes.
3. Stir in 2 tablespoons of cilantro, minced garlic, and chipotle chile, and cook until fragrant, about 30 seconds. Add water and canned tomatoes along with their juice, and cook until the flavors have melded, and the sauce is slightly thickened, approximately 10 to 15 minutes.
4. Blend the Sauce: Transfer the sauce to a blender and process until smooth, about 1 minute. Return the sauce to the skillet, season it with salt and pepper to taste, and bring it to a simmer over medium heat. Stir in the black beans and cook until warmed through, about 5 minutes. Mash the beans with a potato masher until coarsely mashed.
5. Combine and Bake: Stir in the baked tortilla wedges and cook until they begin to soften, about 2 minutes. Transfer the mixture to an 8-inch square baking dish and sprinkle it with the crumbled queso fresco. Bake on the lower-middle rack until hot throughout, which usually takes 5 to 10 minutes. Allow the casserole to cool slightly.
6. Garnish and Serve: Combine sour cream and lime juice and drizzle it over the casserole. Sprinkle with chopped tomato, remaining onions, and remaining 2 tablespoons of cilantro. Serve the flavorful Black Bean Chilaquiles as a hearty and satisfying main course, complemented by the bright and zesty garnishes.

Enjoy this delicious and comforting Black Bean Chilaquiles with your favorite toppings and a side of refried beans or guacamole for a delightful Mexican-inspired feast!