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skillet corn and bean chilaquiles

(1 RATING)
44 Pinches 1 Photo
adorefood avatar
HEMET, CA
Updated on Jun 6, 2011

I got this recipes from W.W cookbook. It goes well with my Roasted Corn Chowder.. W.W makes recipes lighter, but still keeps the favor.. What so cool is my boyfriend mother use to make this for him when he was little he said, and to this day he doesn't know its an W.W recipes.. Our little secret...:)

prep time 20 Min
cook time 25 Min
method ---
yield 4 serving(s)

Ingredients

  • 6 - corn tortilla
  • 6 - plum tomatoes, seeded and chopped
  • 2 - red onion, chopped
  • 2 - jalapeno peppers, seeded and chopped
  • 2 - garlic cloves, peeled
  • 1 cup reserved cooked puree from ( my recipes, roasted corn chowder)
  • 1 can kidney beans, drained and rinsed
  • 1/4 cup + 2 tablespoon fresh cilantro
  • 1/2 cup fat-free sour cream

How To Make skillet corn and bean chilaquiles

  • Step 1
    Preheat the oven to 375F.
  • Step 2
    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..
  • Step 3
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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