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Red Bean Chilaquiles
Chilaquiles are usually eaten for breakfast. This version creates a lasagna like dish of layered tortilla wedges, roasted vegetables, and cheese.
8 (6") corn tortillas
10 plum tomatoes, cored
1 yellow onion, sliced
2 jalapeños
1/4 cup chopped fresh cilantro
1 tsp. salt, divided
3 Tbsp. olive oil, divided
3 cloves garlic, minced
1 (15 oz.) can no-salt-added kidney beans
1/2 cup shredded Monterey Jack cheese
1 green onion, thinly sliced
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Red Bean Chilaquiles

Red Bean Chilaquiles

Red Bean Chilaquiles
Two Stars Guiding Stars
  • Servings:6 (381 g)
  • Prep Time:60 minutes
  • Cook Time:90 minutes
1. Preheat oven to 400 degrees F. Stack the tortillas and cut them in sixths. Place on a baking sheet and bake until crisp (4-5 minutes). Remove from the oven and set aside.
2. Set the broiler to high and set the rack to the highest position. Line a baking sheet with aluminum foil. Place the tomatoes, onion, and jalapeños on the baking sheet and broil until the skins blacken (4-5 minutes). Turn the vegetables over and broil the other side until blackened (3-4 minutes). Transfer to a bowl, cover, and let cool until safe to handle (10-15 minutes).
3. Preheat oven to 350 degrees F.
4. Peel the tomatoes. Wearing gloves, peel and seed the jalapeños. Place the vegetables in a blender or food processor with cilantro and 1/2 teaspoon salt. Pulse to make a chunky sauce.
5. In a large frying pan, heat 2 1/2 tablespoons of the oil over medium-high heat. Add the garlic and saute until golden (1-2 minutes). Stir in the beans and remaining  1/2 teaspoon salt and cook until heated through (3-4 minutes). Remove from the heat.
6. Grease a large baking dish with the remaining 1 1/2 teaspoons oil. Spread  1/2 cup of the tomato sauce in the dish. Layer a third of the tortilla wedges on top and cover with a third of the beans. Repeat layering and then top with the remaining sauce. Sprinkle with the cheese and bake until browned (25-30 minutes).
7. Garnish with green onion to serve.