Zucchini Chilaquiles with Pinto Beansand curtido / sour cream
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.
- 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
- 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
- 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.
- 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!
Fantastic and quick. I added cilantro and skipped sour cream.0 Helpful
This was easy and like the enchilada skillets, you can change up the vegetables easily.0 Helpful
This was so easy and so delicious!0 Helpful
Easy and tasty. Subbed veggie crumbles for turkey, worked perfect.0 Helpful
Everyone loved this more than me.0 Helpful
Used the Trader Joe’s enchilada sauce and it was amazing with this!0 Helpful