Monday, September 3, 2012

Black bean Zucchini Chiliquiles




We have been having a ton of storms the past couple weeks now, but it sure is giving us some beautiful scenery and lots of rain! he only downside is most homes are not rain proof, in that they are not ready for heavy rain as it rarely happens, including our own... so its been a little hectic trying to keep the home somewhat dry. Nonethless, I have a delicious recipe to share, one that will hit the spot everythime!
Chiliquiles is a very popular breakfast dish in the Mexican culture. It is made of chips, red or green sauce, often chicken, and topped with cheese and a little sour cream. They are similar to enchiladas really and well not the healthiest breakfast choice, but very delicious! So here is my take on the dish using black beans, zucchini, and oven-baked chips. The mixture sautes over the stove for several minutes, leaving the  chips to soak and absorb the sauce and also giving it a soft texture.

Black Bean Zucchini Chiliquiles: (serves 4)
Ingredients:
1 small zucchini, chopped
1 cup black beans, rinsed
2 large tomatoes, tops removed
1/2 onion, diced
1 garlic clove
1/2 jalapeno
1/3 manchego or fresca cheese, shredded
1 small handful cilantro
1/2 tsp chili powder
1/2 tsp paprika or cayenne (for more heat)
1/4 tsp salt
1/4 tsp cumin
dash of pepper
10 corn tortillas, baked into chips (recipe here)

Directions:
Boil water in a medium sauce pan to cook 2 large tomatoes. Once boiling drop the tomatoes and let cook for about 15 minutes or until soft. 
Prepare all the vegetables and ingredients ready to begin cooking process. Heat a medium/large skillet over medium heat with a little olive oil, saute onions for a couple minutes. Add zucchini, and saute for an additional couple of minutes, and finally add black beans. Toss the mixture together and let cook for about 5 more minutes. 
Once the tomatoes are ready, combine, spices, cilantro, garlic, jalapeno and tomatoes with about 1 cup of  boiling water in a blender and puree
Remove bean mixture from pan and replace with baked chips. Add the mixture back on top of the chips, pour sauce over chips and mixture evenly. Add the cheese on top of the mix and if desired extra sliced jalapenos. Let simmer for another 10 minutes or until cheese has melted slightly and the sauce has mostly been absorbed. Garnish with avocado, sour cream, and salsa. 

Remove tops & boil.

Saute onions.
Add zucchini.
Add black beans, cook for a few minutes. Remove from pan.
Layer chips in pan.

Add mixture on top.
Add spices, garlic, cilantro, jalapeno, tomatoes,
& water to a blender, & puree,

Pour sauce evenly over chips + mixture.

Should look like this.
Add shredded cheese. Let simmer for 10 minutes.

Top with sliced jalapenos if desired & serve.
Serve w/ additional salsa, avocado or guacamole, & sour cream.

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