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!Print