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Zucchini Chilaquiles with Pinto Beans
and curtido / sour cream

Active: 30 minTotal: 30 min

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.



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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
  3. 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)
  4. Limes - Slice limes into wedges.
  5. Beans - Drain and rinse.


  1. 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.
  2. 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.
  3. Add zucchini and spice mix. Saute until zucchini is nearly tender, 3 to 4 minutes more.
  4. Pour enchilada sauce and stock over vegetables and stir to combine. Simmer for 1 minute to reduce slightly.
  5. Add tortillas back to pan along with beans. Stir until warmed through and coated in sauce.
  6. 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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This meal has 37 reviews

This was easy and like the enchilada skillets, you can change up the vegetables easily.

By: Kristine
Posted: Aug 20, 2019
Diet: Original

This was so easy and so delicious!

By: Marta
Posted: Aug 17, 2019
Diet: Original

Easy and tasty. Subbed veggie crumbles for turkey, worked perfect.

By: Scott
Posted: Aug 07, 2019
Diet: Original

Everyone loved this more than me.

By: Patti
Posted: Aug 01, 2019
Diet: Original

Used the Trader Joe’s enchilada sauce and it was amazing with this!

By: Janelle
Posted: Aug 01, 2019
Diet: Vegetarian

Delicious, and very easy!

By: Erin
Posted: Jul 27, 2019
Diet: Original