BLACK BEAN AND ZUCCHINI CHILAQUILES
Steps:
- 1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
- 2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
- 3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
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John Liu Sillonar
[email protected]These chilaquiles are a great way to get your kids to eat their vegetables.
Valerie Brown
[email protected]I love that these chilaquiles are made with whole wheat tortillas. It makes them a bit healthier.
Khalil Ahamad
[email protected]These chilaquiles are a delicious and healthy way to start your day.
2 nd Channel
[email protected]I've made these chilaquiles several times and they're always a hit. They're a great way to change up your breakfast routine.
Shaf Qat
[email protected]These chilaquiles are the perfect comfort food. They're hearty, flavorful, and easy to make.
Anurag Zimba
[email protected]I made these chilaquiles for a party and they were a big hit! Everyone loved them.
Emran Hasmi
[email protected]These chilaquiles are a great way to use up leftover black beans and zucchini.
Tanha Janana
[email protected]I love the combination of black beans and zucchini in these chilaquiles.
Menna Hisham
[email protected]Yum!
Hamza Naseeb
[email protected]These chilaquiles were amazing! I'll definitely be making them again.
Arfin Mahmud Sakil
[email protected]Meh.
ssegawa brian
[email protected]I thought these chilaquiles were just okay. They weren't bad, but they didn't really wow me either.
Sabina Khatri
[email protected]I'm not a big fan of zucchini, but I actually really liked it in these chilaquiles. It added a nice sweetness.
serite molefe
[email protected]These chilaquiles were a bit too spicy for me, but I still enjoyed them. Next time I will use less chili powder.
Main Abdullah Abdul islam
[email protected]I love how versatile this recipe is. I added some shredded chicken and corn to mine and it was delicious!
Runa Begum
[email protected]These chilaquiles were so easy to make and they turned out great! I will definitely be making them again.
Nelly White
[email protected]I made these chilaquiles for brunch and they were perfect! The flavors were well-balanced and the zucchini gave them a nice crunch.
Abdul Basit Mughal
[email protected]These chilaquiles were a hit with my family! The black beans and zucchini added a nice touch of flavor and texture.