Tortilla, Bean, and Corn Casserole
Chilaquiles de Frijoles y EloteDry or stale corn tortillas are used creatively in Mexico for dishes such as chilaquiles. For this tasty version of chilaquiles, strips of fried tortillas are mixed with cooked black beans, corn, onions, tomatoes, and broth. The dish is topped with cheese and run under a hot broiler to melt the cheese.
Ingredients
Makes 4 servings
- 6 corn tortillas each cut into 8 wedges
- Vegetable Oil for frying
- 1 cup finely chopped onion
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 medium tomatoes peeled and chopped
- 1 tablespoon ancho or pasilla chili powder
- 1 cup cooked black beans canned or homemade (drained and rinsed, if canned)
- 1 cup cooked corn kernels
- 1 cup baby spinach leaves washed
- 1 cup canned fat-free reduced-sodium chicken broth
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
- 1 cup shredded Chihuahua or mild cheddar cheese
Instructions
- If the tortillas are very fresh, spread them on a counter to dry a bit—about 30 minutes.
- Heat oil to a depth of about ½ inch in a skillet.
- Fry the tortilla wedges until barely browned and almost crisp.
- Drain on paper towels.
- Reserve.
- Preheat the oven broiler.
- In a deep saucepan, heat 1 tablespoon of the oil used for frying the tortillas, and cook the onion until softened, 3 to 4 minutes.
- Add the tomatoes, ancho powder, beans, corn, spinach, and chicken broth.
- Bring to a boil.
- Stir in the reserved tortilla wedges, cilantro, and salt.
- Continue to stir until the tortillas start to soften, 3 to 4 minutes.
- Turn the mixture into a shallow ovenproof baking dish.
- Top with the cheese.
- Broil about 6 inches from the heat until the cheese melts and bubbles.
- Serve at once.