Chilaquiles is a basic Southwestern casserole that layers tender corn tortillas with beans and cheese (vegan on this case). Including zucchini and chiles provides to the energetic flavors. This recipe makes a pleasant change-of-pace vacation major dish however can also be simple sufficient to make for weeknight meals. Images by Hannah Kaminsky. Tailored from The Vegetarian Family Cookbook.
- 1 1/2 tbsp extra-virgin olive oil
- 1 cup chopped onion
- 1 medium inexperienced bell pepper diced
- 1 28 oz can crushed or pureed tomatoes
- 1 –2 small recent scorching chile peppers seeded and minced, or 1 (4 oz) can chopped delicate inexperienced chiles
- 2 tsp chili powder or extra, to style
- 1 tsp dried oregano
- 1 tsp floor cumin
- 1 16–20 oz can black beans, drained and rinsed
- 1 medium zucchini quartered lengthwise and thinly sliced
- 12 corn tortillas torn or reduce into a number of items
- 8 oz cheddar-style nondairy cheese Daiya is nice with this!
- vegan bitter cream home made or bought or Cashew Cream for garnish, non-compulsory
Preheat the oven to 400°F.
Warmth the oil in a big saucepan. Sauté the onion till translucent. Add the inexperienced pepper and proceed to sauté till it has softened and the onions are golden.
Stir within the crushed tomatoes and seasonings, black beans, and zucchini. Deliver to a simmer, then simmer gently for five minutes.
Layer as follows in a evenly oiled 9 x 13 inch or 2-quart spherical casserole dish: half of the tortillas, half of the tomato-black bean combination, and half of the cheese. Repeat.
Bake for 15 to twenty minutes, or till the cheese is bubbly. Let stand for five to 10 minutes, then reduce into squares or wedges to serve.
Per serving: Energy: 361; Complete fats: 11g; Protein: 19g; Fiber: 12g; Carbs: 50g; Sodium: 550mg
This submit was initially printed on 21 September 2014.