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.
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Ingredients
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
Calories407
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% Daily Value
Total Fat18g27%
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Saturated Fat4g21%
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Trans Fat0g
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Cholesterol9mg3%
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Sodium951mg40%
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Total Carbohydrate55g18%
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Dietary Fiber11g42%
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Sugars8g
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Protein12g
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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.
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!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories407
Just a moment...
% Daily Value
Total Fat18g27%
Just a moment...
Saturated Fat4g21%
Just a moment...
Trans Fat0g
Just a moment...
Cholesterol9mg3%
Just a moment...
Sodium951mg40%
Just a moment...
Total Carbohydrate55g18%
Just a moment...
Dietary Fiber11g42%
Just a moment...
Sugars8g
Just a moment...
Protein12g
Just a moment...
Reviews
Ratings
38 reviews