Zucchini Chilaquiles with Pinto Beans
and curtido / sour cream

Name: Zucchini Chilaquiles with Pinto Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Chili powder; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Garlic powder; 1 tsp Coriander; 1/2 tsp Salt; 1/4 tsp Black pepper; 8 Tortillas, corn and taco-sized, chopped into 2” / 5 cm pieces; 12 oz Zucchini, diced; 1 Bell peppers, any color, diced; 1/2 Onions, medium, diced; 1 Limes, wedges; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 2 Tbsp Chilaquiles Spice Mix (ingredients listed separately); 1 can Enchilada sauce, red (10 oz / 283 g) (use any store-bought variety; mild or spicy); 1/4 cup Stock, any type; 6 Tbsp Sour cream (sub plain or Greek yogurt); ~2 cups Curtido Pickled Cabbage (leftover from Tuesday)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Made in just one pan with minimal prep, chilaquiles are a great addition to the weeknight meal rotation. Tortillas are chopped, fried in a bit of oil, and folded in at the end of cooking to create a rustic dish that is hearty and full of flavor.
Smarts: We featured another chilaquiles in the past so check out that version if you want ideas for additional variations and toppings.

Dependency

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Ingredients

Metric

Servings:

Chilaquiles Spice Mix:

Chili powder - 1 tsp
Paprika - 1 tsp
Cumin - 1 tsp
Garlic powder - 1 tsp
Coriander - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Zucchini Chilaquiles with Pinto Beans:

Tortillas, corn and taco-sized - 8 , chopped into 2” / 5 cm pieces
Zucchini - 12 oz , diced
Bell peppers, any color - 1 , diced
Onions, medium - 1/2 , diced
Limes - 1 , wedges
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Chilaquiles Spice Mix (ingredients listed separately) - 2 Tbsp
Enchilada sauce, red (10 oz / 283 g) - 1 can (use any store-bought variety; mild or spicy)
Stock, any type - 1/4 cup
Sour cream - 6 Tbsp (sub plain or Greek yogurt)
Curtido Pickled Cabbage (leftover from Tuesday) - ~2 cups

Prep

Tortillas - Chop tortillas into 2” / 5 cm pieces. (Note: If time allows, leave tortillas uncovered at room temperature for a few hours and up to a day. They will hold up better during cooking if they are a bit stale.) (Can be done 1 day ahead)
Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
Zucchini / Bell peppers / Onions - Prep as directed. Store zucchini in one container. Combine bell peppers and onions in another container. (Can be done up to 5 days ahead)
Limes - Slice limes into wedges.
Beans - Drain and rinse.

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Make

Heat a skillet over medium heat. Add first part of oil and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
Return skillet to stovetop and increase to medium-high heat. Add second part of oil and then bell peppers and onions. Saute until vegetables are tender, 4 to 5 minutes.
Add zucchini and spice mix. Saute until zucchini is nearly tender, 3 to 4 minutes more.
Pour enchilada sauce and stock over vegetables and stir to combine. Simmer for 1 minute to reduce slightly.
Add tortillas back to pan along with beans. Stir until warmed through and coated in sauce.
Divide chilaquiles between serving bowls and top with sour cream and curtido (leftover from this recipe). Serve with lime wedges for squeezing over top. Enjoy!

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