It’s a rare circumstance that would lead me to cook a dish twice. I tend to like to try new recipes. But, this black bean chilaquile was so good that I actually made it twice in two weeks. It’s a great way to use the crumbs of the tortilla chips that are left after you have a party, or (especially for my hunny) they’re a great reason to “need” to buy tortilla chips.
This dish is very satisfying. The black beans and cheese give it a nice creamy, smooth texture, and the corn offers a firm contrast. There is plenty of salt from the tortilla chips, so I don’t think you need to add any to the veggie mixture. I chose to use a medium spiced salsa, which added a nice kick, but not too much. You could alter it to suit your tastes.
Black Bean Chilaquile (adapted from Moosewood Restaurant Low-Fat Favorites) recipe follows (click “more”)
