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Chilaquiles

Chilaqules recipe image
This comforting vegetarian chilaquiles casserole reimagines the classic Mexican breakfast dish as a substantial main course. Crisp flour tortillas are layered with a savory mixture of kidney beans, shredded carrots, and bell peppers, all simmered in a rich tomato and chili sauce. The dish is baked until the cheddar cheese is bubbly and golden, creating a perfect balance of tender vegetables and creamy texture. It&# 226;ÂÂs an ideal meal for family dinners or weekend brunches, offering a satisfying crunch from the tortillas and deep, savory flavors from the spices. Simple to assemble with pantry staples, this recipe delivers authentic taste without the fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 658.4
Description
This comforting vegetarian chilaquiles casserole reimagines the classic Mexican breakfast dish as a substantial main course. Crisp flour tortillas are layered with a savory mixture of kidney beans, shredded carrots, and bell peppers, all simmered in a rich tomato and chili sauce. The dish is baked until the cheddar cheese is bubbly and golden, creating a perfect balance of tender vegetables and creamy texture. It&# 226;ÂÂs an ideal meal for family dinners or weekend brunches, offering a satisfying crunch from the tortillas and deep, savory flavors from the spices. Simple to assemble with pantry staples, this recipe delivers authentic taste without the fuss.
Ingredients
  • 1 tablespoon Olive oil
  • 1 cup Onions; chopped
  • 2 Garlic Cloves; minced
  • 2 cup Carrots; shredded
  • 1 can Kidney beans; (16 oz)
  • 1/2 cup Tomato sauce
  • 1/2 cup Bell peppers; chopped
  • 1/2 teaspoon Chili powder
  • 3 lg Flour tortillas
  • 1 cup Cheddar cheese; shredded
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC).
  2. 2
    Lightly coat a 2-quart casserole dish with cooking spray or olive oil.
  3. 3
    Heat olive oil in a large skillet over medium-high heat.
  4. 4
    Add chopped onions and minced garlic; sauté for 2âÂÂ3 minutes until softened and fragrant.
  5. 5
    Stir in shredded carrots and cook for another 2 minutes.
  6. 6
    Add drained kidney beans, tomato sauce, chopped bell peppers, and chili powder to the skillet.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
  8. 8
    Remove 1/4 cup of the vegetable mixture and set it aside for the top layer.
  9. 9
    Place one flour tortilla in the bottom of the prepared casserole dish.
  10. 10
    Spread half of the remaining vegetable mixture over the tortilla and sprinkle with 1/2 cup of shredded cheddar cheese.
  11. 11
    Layer another tortilla on top, followed by the remaining vegetable mixture and the rest of the cheese.
  12. 12
    Place the final tortilla on top and spoon the reserved 1/4 cup of vegetable mixture over it.
  13. 13
    Bake for 15âÂÂ20 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 658.4kcal
% Daily Value *
Total Fat 30.1g47%
Saturated Fat 14.5g73%
Cholesterol 58.2mg20%
Sodium 868.6mg37%
Total Carbohydrate 66.0g22%
Dietary Fiber 13.7g55%
Sugars 13.2g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilaquiles, vegetarian, mexican, casserole, kidney beans, tortillas, cheddar cheese, carrots, bell peppers, tomato sauce, comfort food, family dinner, easy recipe, bean casserole, spicy, cheesy, main course, brunch, healthy, fiber
Read it online: https://www.chefs-mate.com/recipe/chilaqules/