Chilaquiles
with refried beans / avocados / sour cream
Chilaquiles is a Mexican comfort food that is made when strips of fried corn tortillas are simmered in enchilada sauce and served with cheese, diced red onions, and sour cream. Our version is served with refried beans that add a creamy texture and balance any heat that might come from your enchilada sauce.
Smarts: If you'd like to try making your own enchilada sauce, check out our gluten-free and paleo versions of this meal for a super easy recipe.
Ingredients
- Tortillas, corn and taco-sized - 8 , chopped into 2” / 5 cm pieces
- Bell peppers, any color - 1 , chopped
- Onions, medium and red - 1/2 , chopped
- Zucchini - 12 oz , chopped
- Limes - 1 , wedges
- Avocados - 1 , sliced
- Corn kernels, fresh or frozen - 3/4 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Enchilada sauce, red - 1 1/2 cups (use any store-bought variety; mild or spicy)
- Beans, refried (14 oz / 397 g) - 1 can
- Cheese, cotija - 4 oz , crumbled (sub any shredded cheese blend)
- Sour cream - 6 Tbsp (sub plain or Greek yogurt)
Prep
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Tortillas - Chop into 2” / 5 cm pieces. If time allows and you haven't done so already, 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)
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Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Avocados / Corn - Slice avocados. Slice corn kernels off cobs (for fresh) or defrost in microwave (for frozen).
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Make
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Heat a nonstick pan 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.
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Return skillet to stovetop and increase heat to medium-high. Add second part of oil and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender, 3 to 4 minutes.
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Add corn, enchilada sauce, and toasted tortillas and saute until tortillas are warmed through and coated in sauce.
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Transfer beans to a microwave-safe bowl and microwave until warmed through.
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Divide refried beans and chilaquiles between serving bowls.
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Serve chilaquiles and beans with sliced avocados, red onions, crumbled cheese, sour cream, and lime wedges on the side. Let everyone garnish their bowl at the table.
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