Black Bean Chilaquiles
 
 
These black bean chilaquiles make for a deeply savory and VERY spicy breakfast for dinner. Layers of crispy fried tortillas, black bean chili, cheese and a red mole sauce make it HOT HOT HOT.
Yield: 6 servings
Ingredients
For the red sauce
  • 10 large garlic cloves, unpeeled
  • 2 large dried pasilla chilies
  • 2 lb tomatoes
  • 1 tbsp vegetable oil
  • 1 small red onion, diced
  • 4 tbsp almonds
  • 2 tsp dried oregano
  • ¼ tsp cocoa powder
  • ½ tsp ground cinnamon
  • salt, to taste
For the black beans
  • 2 cups dried black beans, soaked overnight
  • 2 tsp cumin
  • 4 tsp dried oregano
  • 4 tsp paprika
  • 1-2 tsp chili powder
  • 3 tbsp vegetable oil
  • 3 medium onions, diced
  • 4 cloves garlic, coarsely chopped
  • ½ tsp salt
  • 1½ lb tomatoes, chopped
For the chilaquiles
  • 10-12 corn tortillas
  • ½ cup vegetable oil, for frying
  • 8 oz pepperjack cheese, grated
Instructions
  1. To make the red sauce, heat oven to 350F/177C. Roast the unpeeled cloves of garlic until they are fragrant, browned, and soft inside, about 20 minutes. Set aside to cool. Remove the skins.
  2. Meanwhile, roast the dried chiles until they are puffy, about 4 minutes.
  3. Heat broiler to high and broil the tomatoes until they are soft and the skins are just starting to blister. Heat the vegetable oil in a medium pan over medium heat. Cook the onion for a few minutes over medium heat, until just tender. Add the tomatoes, garlic, chilies, almonds, oregano, onion, cocoa powder, and cinnamon to the bowl of a blender. Puree. Season to taste with salt. Set aside.
  4. For the black beans, add the beans to a large pot. Cover with water by a couple of inches and bring to a boil. Lower to a simmer while you prepare the remaining ingredients.
  5. Heat the oil in a large skillet. Saute the onions over medium heat until they soften, about 4-5 minutes. Add the garlic, salt, herbs, and chili powder to the pan. Cook for another 4-5 minutes. Add the tomatoes. Simmer for 15 minutes. Add the tomato mixture to the beans. Cook beans for another hour, or so, until fully cooked.
  6. Season to taste with salt and black pepper.
  7. For the chilaquiles, cut the tortillas into thin strips. Heat the oil in a large skillet until very hot. Fry the tortilla strips in a single layer, until lightly colored. Remove to a paper towel-lined plate.
  8. Heat oven to 400F/204C. In a large cast iron skillet, spread enough of the red sauce to cover the bottom of the pan. Top with a layer of tortillas, half of the black beans, a third of the cheese, and a bit more red sauce. Continue layering with tortillas, black beans, cheese, and red sauce until all used up. Crack as many eggs as there are consumers onto the pan. Bake for 10-12 minutes. Serve warm.
Notes
Recipe from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/09/black-bean-chilaquiles.html