Black Bean Chilaquiles

Updated at: Thu, 17 Aug 2023 02:48:42 GMT

Step 1

Adjust oven racks to upper middle and lower middle positions and heat oven to 350°. Toss tortillas with 2 tablespoons oil, then spread over two rimmed baking sheets and bake until brown and dry, 16 to 24 minutes; flip tortillas halfway through baking. Let cool. Increase oven temperature to 500°.

Step 2

Heat remaining 1 tablespoon oil in 12 inches skillet until shimmering. Add poblanos, half the onions, and 1/2 teaspoon salt and cook until vegetables are softened and lightly browned, 6 to 8 minutes.

Step 3

Star in 2 tablespoons cilantro, garlic, and chipotle it cook until fragrant, about 30 seconds. Stir in water and canned tomatoes and their juice, and cook until flavors of melded and sauce is slightly thickened, 10 to 15 minutes.

Step 4

Transfer sauce to blender and process until smooth, about one minute. Return sauce to now empty skillet, season with salt and pepper to taste, and bring to simmer over medium heat. Stir in beans and cook until warmed through, about five minutes. Mash beans with potato masher until coarsely mashed. Stir in baked tortillas and cook until they begin to soften, about two minutes.

Step 5

Transfer mixture to 8 in.² baking dish and sprinkle with cheese. Bake on lower middle rack until hot throughout, 5 to 10 minutes. Let casserole cool slightly. Combine sour cream and lime juice and drizzle over top. Sprinkle with chopped tomato, remaining onions, and remaining 2 tablespoons cilantro. Serve.

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