Craving a festive, flavor-packed meal that comes together in a flash? Look no further! This incredible Black Bean Chilaquiles Bake is the ultimate vegetarian comfort food. We’re talking tortilla chips simmered in a rich, smoky chipotle-bean sauce until perfectly tender, then smothered in melty cheese. Topped with a zesty arugula and tomato salad, it’s a vibrant, satisfying dish that’s perfect for a weeknight dinner or a casual get-together. It’s easily customizable and guaranteed to become a new family favorite!
Ingredients
• For the Chilaquiles
• 2 15.5-ounce / 440g cans black beans, rinsed and drained
• 1 cup / 240ml prepared chipotle salsa
• 2 cloves garlic, peeled
• 1 teaspoon dried oregano
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1 cup / 240ml low-sodium vegetable broth
• 1 9-ounce / 255g bag tortilla chips
• 4 ounces / 113g shredded Cheddar or Monterey Jack cheese, about 2 cups
• For the Arugula Salad & Topping
• 2 cups / 60g arugula
• 3 Roma tomatoes, diced, about 1 cup / 150g
• ¼ cup / 15g chopped fresh cilantro
• 2 green onions, sliced, about ¼ cup
• 1 tablespoon fresh lime juice
• 1 avocado, diced, for serving (optional)
Instructions
1. Create the Sauce: In a food processor, blend the rinsed and drained black beans for about 1 minute until they are mostly smooth. Scrape down the sides, then add the chipotle salsa, peeled garlic cloves, and dried oregano. Blend for another minute until the sauce is well combined and fragrant.2. Simmer the Sauce: Heat 1 teaspoon of olive oil in a large pot or Dutch oven over medium-high heat. Carefully pour in the bean mixture and the vegetable broth, whisking to combine everything smoothly. Bring the sauce to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.3. Prepare the Salad: While the sauce simmers, toss together the arugula, diced Roma tomatoes, chopped cilantro, sliced green onions, fresh lime juice, and the remaining 1 tablespoon of olive oil in a medium bowl. Set aside.4. Add the Chips: Gently fold the tortilla chips into the simmering black bean sauce, ensuring they are all coated. Continue to cook for 3 to 5 minutes, stirring gently, until the chips have softened but still have a slight chew.5. Assemble and Serve: Transfer the chilaquiles mixture to a 2-quart casserole dish or a large, deep serving platter. Immediately sprinkle the shredded cheese evenly over the top. Let it stand for about 5 minutes to allow the cheese to get perfectly melty. Top with the fresh arugula salad, optional diced avocado, and serve right away.
Nutritional Information
• Nutrition Information
• (per serving)
• Calories: 355
• Protein: 14 g
• Total Fat: 12.5 g
• Saturated Fat: 2.5 g
• Carbohydrates: 52 g
• Cholesterol: 4 mg
• Sodium: 632 mg
• Fiber: 10 g
• Sugar: 4 g
Pro Tips
• For the best texture, use thick, sturdy restaurant-style tortilla chips. Thinner chips may become too soggy in the sauce.
• Don’t be afraid to customize! Swap the black beans for pinto beans, use a smoky salsa verde instead of chipotle, or try cotija or mozzarella cheese for a different flavor profile.
• Elevate your dish with extra toppings like a dollop of sour cream or vegan crema, pickled red onions, or a fried egg on top.
FAQ
Q: Can I make this black bean chilaquiles bake vegan
A: Absolutely! To make this recipe vegan, simply swap the shredded Cheddar or Monterey Jack cheese for your favorite dairy-free shredded cheese. The rest of the ingredients are already plant-based. For an extra creamy topping, consider a dollop of vegan sour cream or cashew crema.
Q: Is this vegetarian chilaquiles recipe a good source of protein
A: Yes, this dish is a great source of plant-based protein. Each serving contains approximately 14 grams of protein, primarily from the black beans and cheese. For an extra protein boost, you could add a fried egg on top or serve it with a side of seasoned tofu scramble.
Q: How do I store and reheat leftover chilaquiles
A: For best results, store the chilaquiles bake and the arugula salad in separate airtight containers in the refrigerator for up to 2 days. The chips will continue to soften over time. Reheat the chilaquiles in a microwave or in an oven-safe dish at 350°F (175°C) until warmed through, then top with the fresh salad just before serving.
Q: Can I use a different kind of bean in this recipe
A: Certainly. While black beans provide a classic flavor and creamy texture, you can easily substitute them with pinto beans or even kidney beans. The process remains the same, just swap the beans one-for-one.
