Wheatless Wednesdays: Black Bean and Zucchini Chilaquiles

May 1, 2013

Chilaquiles is a traditional Mexican breakfast that is absolutely dynamite. Sliced bits of tortilla are baked with salsa (red or green) and are usually served with eggs and shredded cheese. This recipe goes an extra step and adds black beans and zucchini. When purchasing corn tortillas, make sure that they are manufactured in a gluten-free facility or you can always make them yourself.

Black Bean and Zucchini Chilaquiles

Ingredients:

1 1/2 tablespoons light or extra-virgin olive oil

1 cup chopped onion

1 medium green bell pepper, diced

One 28-ounce can crushed or puréed tomatoes

2 teaspoons chili powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

One 16- to 20-ounce can black beans or 2 ½ cups cooked black beans (from about 1

1 medium zucchini, quartered lengthwise and thinly sliced

1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chi

6 inches corn tortillas, torn or cut into several pieces

8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese

Directions:

Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.

Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.

Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.