I found this recipe for a healthy, vegetarian version of chilaquiles and I was so excited! It comes courtesy of EatingWell.com. I modified the recipe slightly – so my version is below. Feel free to check out EatingWell for the original. Enjoy!
- 1 tablespoon canola oil
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn, frozen (thawed) or fresh
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 9-10 corn tortillas, quartered
- 1 19-ounce can mild red or green enchilada sauce
- 1 1/4 cups shredded reduced-fat Cheddar cheese
1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and red pepper and cook, stirring often, until starting to brown, about 5 minutes. Stir in beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Makes 10 servings
Per serving: 243 calories; 10 g fat
9 g protein
5 g fiber