Corn and Bean Chilaquiles
Corn and bean chilaquiles is a traditional savory Mexican stew and my version is topped with a roasted tomato, red pepper and onion salsa with fresh homemade tortilla strips. A delicious dish made with crushed tomatoes, black beans, roasted corn and a few spices. To save time you can use frozen roasted corn and store bought tortilla chips or strips. You can also make it a breakfast dish by adding a fried egg to the top if you desire. This dish is perfect for a meatless meal any time of day. Chilaquiles are comforting and hearty and if you love Mexican food you will definitely enjoy them!
Ingredients needed to make Corn and Bean Chilaquiles:
Chilaquiles stew ingredients:
- 1/2 cup crushed canned tomatoes
- 1 cup black beans, drained and mashed with a fork
- 1/4 cup vegetable stock (may use chicken stock if desired)
- 1 cup water
- 2 tbsp tomato paste
- 1 1/4 cup roasted corn (about 2 ears of corn). If you want to save time you can use thawed frozen roasted corn.
- 1/2 tsp garlic salt blend (I like Trader Joes Aglio Olio)
- 1/2 tsp chili powder
- 1/4 tsp crushed red pepper flakes (or more if you want to add heat)
- 6 corn tortillas, cut into strips (you may substitute store bought corn chips or tortilla strips)
- Oil for frying corn tortilla strips (avocado or canola oil)
For the roasted salsa:
- 3 medium tomatoes, cut in half
- 1 medium onion, cut into thin wedges
- 1/2 jalapeno, seeded and sliced into strips
- 1 red pepper, cut into strips
- 2 cloves of garlic, sliced thin
- Cooking spray
- 2 tbsp cilantro, chopped (plus more cilantro to garnish stew)
- Salt and pepper, to taste
How to make Corn and Bean Chilaquiles:
- Preheat your oven to 350 degrees for roasting the vegetables. You can also use a cast iron grill pan on the stovetop if you prefer. I used both because of the amount of vegetables.
- If you are using fresh corn start cooking it. Spray the corn cobs with cooking spray and place them on pre-heated grill pan or roast them in the oven and cook, turning ears with tongs halfway through, until the corn is tender. You can also start grilling any other vegetables that you want with the corn. I grilled my tomatoes on the grill after spraying them well with cooking spray. The tomatoes grill fairly quickly so add them to the grill when the corn is nearly done.
- Remove the corn kernals from the ears with a knife and set aside to go in the stew.
For the chilaquiles stew:
- Start preparing the stew by adding the crushed tomatoes to a medium sized sauce pan. Cook them over medium heat until they are nice and bubbly, stirring often.
- Place the drained black beans in a small bowl and mash them with a fork. Add the black beans to the crushed tomatoes.
- Place the roasted corn, vegetable stock, water, tomato paste, garlic salt, chili powder and crushed red pepper flakes in the pan and reduce heat to a simmer. Simmer for at least 10 minutes or until mixture begins to thicken, stirring occasionally.
- Salt and pepper to taste.
- When stew is done, add most of the tortilla strips into the stew and simmer a minute or two to soften. This will thicken and flavor your stew.
- The reserved tortilla strips will be added to top of stew for serving.
To make the roasted salsa:
- Place red pepper strips, jalapeno pepper strips, tomato halves, garlic and onion wedges on a baking sheet which has been lined with parchment paper for easy cleanup. Spray the vegetables well with cooking spray and season to taste with salt and pepper. Roast in the oven for 10-15 minutes or until vegetables are tender. Turn the vegetables halfway through so they roast evenly.
- While the vegetables are roasting for the salsa and the stew is simmering, heat oil in a large frying pan and cook tortilla strips in batches until just golden brown (about 30-45 seconds).
- Remove to a paper towel and then season with a little salt.
- When vegetables are roasted, cut up the tomatoes, onions and peppers and mix together with the garlic in a medium sized bowl. Add chopped cilantro and salt and pepper to taste.
- Assemble dish by ladling stew into a large bowl and topping with the roasted salsa mixture. Top with tortilla strips and fresh cilantro. Makes 4 servings.
Optional toppings for chilaquiles:
- Chilaquiles are often eaten for breakfast and topped with a fried egg.
- Sliced avocadoes would also make a delicious topping for your chilaquiles.
- Try adding a few crumbles of cotija cheese if desired.
Other Mexican dishes you can try:
Corn and Bean Chilaquiles
Corn and bean chilaquiles is a traditional savory Mexican stew and my version is topped with a roasted tomato, red pepper and onion salsa with fresh homemade tortilla strips.
Ingredients
For Chilaquiles Stew:
- 1/2 cup crushed canned tomatoes
- 1 cup black beans, drained and mashed with a fork
- 1/4 cup vegetable stock (may use chicken stock if desired)
- 1 cup water
- 2 tbsp tomato paste
- 1 1/4 cup roasted corn (about 2 ears of corn). If you want to save time you can use thawed frozen roasted corn.
- 1/2 tsp garlic salt blend (I like Trader Joes Aglio Olio)
- 1/2 tsp chili powder
- 1/4 tsp crushed red pepper flakes (or more if you want to add heat)
- 6 corn tortillas, cut into strips (you may substitute store bought corn chips or tortilla strips)
- Oil for frying corn tortilla strips (avocado or canola oil
Roasted Salsa Ingredients:
- 3 medium tomatoes, cut in half
- 1 medium onion, cut into thin wedges
- 1/2 jalapeno, seeded and sliced into strips
- 1 red pepper, cut into strips
- 2 cloves garlic, sliced thin
- Cooking spray
- 2 tbsp cilantro, chopped (plus more cilantro to garnish stew)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees for roasting the vegetables. You can also use a preheated cast iron grill pan on the stovetop if you prefer. I used both because of the amount of vegetables.
- If you are using fresh corn start cooking it. Spray the corn cobs with cooking spray and place them on pre-heated grill pan or roast them in the oven and cook, turning ears with tongs halfway through, until the corn is tender. You can also start grilling any other vegetables that you want with the corn. I grilled my tomatoes on the grill after spraying them well with cooking spray. The tomatoes grill fairly quickly so add them to the grill when the corn is nearly done.
- Remove the corn kernals from the ears with a knife and set aside to go in the stew.
For the Chilaquiles Stew:
- Start preparing the stew by adding the crushed tomatoes to a medium sized sauce pan. Cook them over medium heat until they are nice and bubbly, stirring often.
- Place the drained black beans in a small bowl and mash them with a fork. Add the black beans to the crushed tomatoes.
- Place the roasted corn, vegetable stock, water, tomato paste, garlic salt, chili powder and crushed red pepper flakes in the pan and reduce heat to a simmer. Simmer for at least 10 minutes or until mixture begins to thicken, stirring occasionally.
- Salt and pepper to taste.
- When stew is done, add most of the tortilla strips into the stew and simmer a minute or two to soften. This will thicken and flavor your stew.
- The reserved tortilla strips will be added to top of stew for serving.
Roasted Salsa:
- Place red pepper strips, jalapeno pepper strips, tomato halves, garlic and onion wedges on a baking sheet which has been lined with parchment paper for easy cleanup. Spray the vegetables well with cooking spray and season to taste with salt and pepper. Roast in the oven for 10-15 minutes or until vegetables are tender. Turn the vegetables halfway through so they roast evenly.
- While the vegetables are roasting for the salsa and the stew is simmering, heat oil in a large frying pan and cook tortilla strips in batches until just golden brown (about 30-45 seconds). Remove to a paper towel and then season with a little salt.
- When vegetables are roasted, cut up tomatoes, onions and peppers and mix together with the garlic in a medium sized bowl. Add chopped cilantro and salt and pepper to taste. Stir salsa together and set aside.
- Assemble dish by ladling stew into a large bowl and topping with the roasted salsa mixture. Top with tortilla strips and fresh cilantro. Makes 4 servings.