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Chilaquiles with Pinto Beans and Zucchini
with curtido

Active: 35 Total: 35
Made in just one pan with minimal prep, these chilaquiles became a weeknight staple in many of our community's kitchens after we first shared them in 2019. 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: Don't miss the leftover curtido pickled cabbage on top of the chilaquiles - it gives the dish texture and flavor contrast.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Curtido Pickled Cabbage:
  • Cabbage, red - 6 oz , thinly sliced
  • Carrots - 2 oz , shredded on a box grater
  • Jalapenos - 1/2 , chopped
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1/2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
Tex Mex Spice Mix:
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Cumin, ground - 1 tsp
  • Garlic powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Chilaquiles with Pinto Beans and Zucchini:
  • 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
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 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 - 1/3 cup (sub plain or Greek yogurt)

Nutrition Facts

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Prep

  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 / Cabbage / Carrots / Jalapenos / Garlic - (Skip prepping cabbage, carrots, jalapenos, and garlic if curtido was made ahead for Monday.) Prep as directed. Combine zucchini, bell peppers, and onions in one container. Combine cabbage, carrots, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
  4. Make curtido - (Skip if made ahead for Monday.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
  5. Limes / Green onions - Prep as directed.
  6. Beans - Drain and rinse.

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Make

  1. Heat a skillet over medium heat. Add first part of oil (for chilaquiles) 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 (for chilaquiles) and then zucchini, bell peppers, and onions. Saute until vegetables are tender, 6 to 9 minutes.
  3. Add beans and spice mix and saute until spices are fragrant, 2 to 3 minutes.
  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 and stir until tortillas are warmed through and coated in sauce.
  6. Give curtido a stir and season with some salt and pepper.
  7. Divide chilaquiles between serving bowls and top with sour cream, green onions, and curtido. Serve with lime wedges for squeezing over top. Enjoy!

Nutrition Facts

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