Chilequiles! EASIEST dinner you will ever make, I promise you. One of the quickest too! Remember my vegetarian enchilada casserole? This Vegetarian Black Bean Chilaquiles Casserole is even easier and faster than that. I know right? Say what???
This recipe is a delicious way to use up leftover, stale corn tortillas/corn tortilla chips and is literally thrown together in 5 minutes. If you do use straight up tortillas, that'll add only about 10 minutes, but still easy peeze! You'll want give them a light fry first in a skillet (about ⅛ inch of a skillet filled with in canola oil over medium high heat, fry em' up for 5 minutes or so until golden, remove to a paper towel) to make them nice and crispy.
Personally, I prefer to make this dish as easy as possible and use a bag of gorditos usually left over from chips and salsa the night before. I also like to make my chilequiles with black beans, but you can easily add some cooked, shredded chicken left over from your dinner roast to make it a little heartier for meat lovers.
Seriously, this recipe is a leftover's dream! 5 minute prep, 15 minute bake, and voila! Add some cilantro, sour cream, queso fresco, and jalapeno for a fancy garnish and give this one a try!
Vegetarian Black Bean Chilaquiles Casserole
- Total Time: 25 mins
- Yield: 4-6 1x
Ingredients
- 1 bag corn tortilla chips, between 10-12 ounces (I used Gorditos)
- 2 to 2 ½ cups tomatillo verde salsa, homemade or store bought
- 2 15 oz cans black beans, drained
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack, shredded
- Fresh cilantro, queso fresco, sour cream, avocado jalapeno to garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 400. Grease a 9 X 13 casserole dish.
- Place the tortilla chips on the bottom of the pan, saving a handful for later.
- Sprinkle black beans and half the cheese and pour tomatillo salsa over the mixture.
- Sprinkle the rest of the chips and cheese on top.
- Bake for 15-20 minutes, until cheese is melted and starting to turn golden, tomatillo sauce is bubbling around the edges.
- Cool for 5 minutes.
- Garnish with sour cream, cilantro, queso fresco, avocado and jalapeno. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 20 mins
Dan says
This is a great way to take all the unused ingredients from taco night to create a masterpiece. Just like Abby says, you can use old or stale chips as an ingredient. Reduce, reuse, re-yum.
Ashley says
Sounds delicious! How did you make the sour cream drizzle on top?
Beverly Petty says
My friend is both a vegetarian and celliac, so fingers a recipe for her is often a challenge. This one was so easy and so good! Thank you.
Jill says
This recipe doesn't include how many eggs the recipe takes or what size of bag of chips. I would like to try the recipe, can you let me know what those quantities of those. Thanks!
Aberdeen says
Sorry about that! I've updated the chip amount, but this recipe doesn't have any eggs in it.
Florence Alford says
I getting ready to make this recipe. I was wondering about adding a can of sweet corn? Good idea or not so good?