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Skillet Chilaquiles with Charred Corn & Black Bean Salsa
2 or 6 Serving Dinner

Skillet Chilaquiles

with Charred Corn & Black Bean Salsa

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
710
FAT
10g
CARBOHYDRATES
119g
PROTEIN
25g

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INGREDIENTS

  1. 3 garlic cloves
  2. 1 red onion
  3. 1 red bell pepper
  4. 1 ear sweet corn
  5. 1 lime
  6. ¼ cup pickled jalapeño
  7. 13.4 oz black beans
  8. 2 tsp ground cumin
  9. 2 tsp Mexican oregano
  10. 6 corn tortillas
  11. ¼ cup vegan sour cream
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Tools: Blender, Large nonstick skillet
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
710
FAT
10g
CARBOHYDRATES
119g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Peel the garlic and mince 1 clove. Peel and small dice the red onion. Deseed and chop the red bell pepper. Cut the corn kernels off the cob. Halve the lime. Roughly chop the pickled jalapeno. Drain and rinse the black beans.

2
Make the salsa

Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the corn kernels and cook until charred in spots, about 3 to 5 minutes. Transfer the charred corn to a medium bowl. Add the minced garlic, just 2 tbsp chopped onion, juice from just half the lime, just ½ cup black beans, and a pinch of salt. Stir the charred corn salsa to combine.

3
Start the sauce

Return the skillet to medium-high heat with 2 tsp olive oil. Once hot, add the remaining garlic cloves, remaining chopped onion, chopped bell pepper, and ½ tsp salt. Cook, tossing occasionally, until the vegetables are charred in spots, about 5 to 7 minutes. Add the pepper mixture, cumin, oregano, ½ cup water, and the remaining lime juice to a blender. Blend until smooth.

4
Finish the sauce

Return the skillet to medium heat with the blended sauce. Add the remaining black beans, stir to combine, and cook until warmed through, about 3 to 5 minutes. Reduce heat to low, then cover to keep warm. Meanwhile, set the oven to broil. Toast the tortillas directly on the racks until crispy and slightly browned, about 2 to 4 minutes.

5
Cook the chilaquiles

Using your hands, break the toasted tortillas into large pieces and sprinkle over the skillet. Flip the tortilla chips to coat evenly in the sauce. Set skillet aside, off the heat, to allow the tortillas to warm through and soften slightly, less than a minute.

6
Serve

Divide the chilaquiles between large plates and top with charred corn salsa. Dollop with sour cream and top with as many chopped jalapeños as you like. Olé!

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