Black Bean Chilaquiles
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Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1½ pounds fresh tomatillos, husked, rinsed and halved
  • 2 large garlic cloves
  • 1 large jalapeño halved lengthwise, stemmed and seeded
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 /2 teaspoon coriander
  • Salt and freshly ground pepper
  • 2 15-ounce cans black beans (3 heaping cups)
  • 1½ cups grated pepper Jack cheese (6 ounces)
  • ½ cup grated cheddar cheese (4 ounces)
  • 1 scallion, sliced
  • One 6-ounce bag tortilla chips (8 cups)
  • ¼ cup sour cream
Instructions
  1. Preheat the oven to 450°. To make tomatillo sauce: In a blender or food processor, puree the tomatillos, garlic and jalapeño until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper. If using store-bought sauce, omit this step and use 2 cups store-bought tomatillo salsa.
  2. In a medium bowl, toss the black beans with ¾ cup of the pepper Jack, the cheddar cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
  3. Spread half of the chips in an 8-by-11-inch baking dish; top with the black beans and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining ¾ cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.
Recipe by In Good Taste at https://ingoodtaste.kitchen/black-bean-chilaquiles/