smoky chipotle black bean chilaquiles

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 8 6" corn tortillas
- 4 tbsp veggie oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- zest and juice of 1 lime
- salt
- 1 med red onion, chopped
- 3 garlic cloves, finely chopped or grated
- 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 tbsp adobo sauce
- 30oz diced fire-roasted tomatoes, drained
- black pepper
- 2 tbsp butter
- 3 c corn kernels, fresh or frozen
- 30oz black beans, drained
- hot sauce
- 3/4 c monterey jack cheese, shredded
- 3/4 c cheddar cheese, shredded
- 4 scallions, thinly sliced on a bias
- 1/4 c cilantro
- 1 c sour cream

1. preheat the oven to 400

2. stack the tortillas and slice them into 1" strips. place into a mixing bowl and add 2 tbsp oil, cumin, coriander, and lime zest. evenly coat and transfer to a baking sheet. bake until they're crispy and golden, 12-15 min. remove from oven and sprinkle with salt.

3. in a med skillet over med-high heat, add 1 tbsp veggie oil and toss in red onion and garlic and cook for 3-4 min to soften. add the chipotle peppers, adobo sauce, and tomatoes and season to taste with salt and pepper. stir to combine. heat through then transfer to a food processor; pulse a few times until you have a salsa-like consistency. set aside.

4. place a second skillet over med-high heat and melt the butter. add the corn and cook until brown and carmalized, about 10 min.

5. while the corn is cooking, place the same skillet the onion and tomatoes were in back over med-high heat with 1 tbsp of oil. add in 1/2 the black beans and heat through. using a wooden spoon or potato masher, mash the beans to a paste then stir in the second can of beans. season with hot sauce and salt to taste.

6. assemble the chilaquiles by ladling half the salsa into a 9x13 inch casserole dish. arrange the toasted tortilla strips, top with black beans, followed by corn and remaining salsa. cover with cheeses and bake for 8-10 min until bubbly and lightly browned. remove from the oven and squeeze the juice of 1 lime on top and garnish with scallions and chopped cilantro. dot with sour cream and serve.

image: quick and healthy meals