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Lilly’s Table

 

Meal Detail

 

Breakfast

Veggie Chilaquiles with Mexican Black Beans

from the Week of May 31, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Whip up the enchilada sauce and bring to a simmer. Prepare the black beans or warm up leftovers. Heat up the broken up tortillas if necessary. Make the chilaquiles and serve with the black beans and the mexican toppings as desired. Skip the dairy to make this vegan.


Recipes for this Meal


Spring
Photo of Veggie Chilaquiles
  • Easy
  • Medium
  • Hard
Veggie Chilaquiles

Don’t throw away those stale tortillas! Make chilaquiles instead. Some describe these as being similar to nachos- but these are really more unique as each tortilla is coated in enchilada sauce. We take a step away from the tradition and toss them with extra veggies too. Tongs will make pan-frying and coating the tortillas a bit easier.


Summer
Photo of Mexican Black Beans
  • Easy
  • Medium
  • Hard
Mexican Black Beans

Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.


Summer
Photo of Mexican Toppings
  • Easy
  • Medium
  • Hard
Mexican Toppings

Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.