Skillet Corn And Bean Chilaquiles
6plum tomatoes, seeded and chopped
2red onion, chopped
2jalapeno peppers, seeded and chopped
2garlic cloves, peeled
1 creserved cooked puree from ( my recipes, roasted corn chowder)
1 can(s)kidney beans, drained and rinsed
1/4 c+ 2 tablespoon fresh cilantro
1/2 cfat-free sour cream
How to Make Skillet Corn And Bean Chilaquiles
- Preheat the oven to 375F.
- Cut each tortilla into 8 wedges. Place on a large baking sheet in a single layer and bake until crisp and lightly browned for 20 minutes..
- Meanwhile, combine the tomatoes , onions, jalapeno and garlic in a large skillet. Cook over med heat, stirring occasionally, until the vegetables are softened, 12 minutes. Let the mixture cool 5 minutes. Puree, in batches if necessary, in a blender or food processor. Return the mixture to the skillet. Add the corn puree, tortillas and beans: cook over med heat, stirring frequently, until the tortilla are softened,10 minutes. Stir in 1/4 cup of the cilantro. divide the mixture among 4 bowls. top with the sour cream and the remaining 2 tablespoon of cilantro.