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Lilly’s Table

 
 
Mexican Black Beans
© Lillys-Table.com Photo of Veggie Chilaquiles
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Veggie Chilaquiles

from Veggie Chilaquiles with Mexican Black Beans, the Week of May 31, 2015.
View the previous recipe for this meal.

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.

Ingredients

  • 4 tortillas, small flour or corn, dried out*
  • 2 tablespoons vegetable oil (high heat)
  • 1½ cup enchilada sauce, or more if desired
  • 1 carrot, peel and shred
  • 2 radishes, thinly slice
  • 1 avocado, sliced, optional
  • 1 ounce queso fresco, optional
  • 2 ounces sour cream, optional

Serving Size: 2 People

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Preparation Instructions

Cut your tortillas into strips and triangles. If they are not dried out, simply toss them in an oven at 300 for about 2-5 minutes, checking periodically.

In a skillet, warm the oil over medium heat. Add the tortillas, dipping in the hot oil until they are sizzling golden. Remove until all of the tortillas are crispy deliciousness.

Add the enchilada sauce to the skillet and bring up to a simmer. Toss in the tortillas, slowly, coating each side as you go. Gently fold in the shredded carrots & sliced radishes.

Serve with a few slices of avocado, a crumble of cojita cheese or sour cream— if desired.