Chilaquiles Casserole Recipe
Happy Cesar Chavez Day!
- ½ Tablespoon grapeseed or canola oil
- 1 large onion, chopped
- 1 cup chopped mushrooms
- 2 cups kale, stems removed & leaves roughly chopped
- 4 cloves garlic, minced
- 1 cup frozen corn
- 15 oz can black beans, drained and rinsed
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- Salt & pepper to taste
- 1 package corn tortillas, divided
- 4 cups whole tortilla chips, divided
- 24 oz salsa—choose your favorite, divided
- 1 ½ cups jack cheese, shredded, divided
- 1 ½ cups cheddar cheese, shredded, divided
Farmers’ market ingredients
- corn tortillas
- frozen corn
- black beans
- tortilla chips
Preheat oven to 350 degrees.
Lightly grease a 9 x 13 inch casserole dish and set aside.
Heat a large skillet over medium high heat. Add the oil and swirl to coat the inside of the pan. Add the onion and mushrooms and sauté about 3 to 5 minutes, until they are beginning to soften. Add the kale and garlic and sauté another 3 minutes. Add the corn, black beans, chili powder, cumin, and salt and pepper to taste, and sauté and stir about 3 minutes more, until the spices are evenly distributed. Remove from heat and set aside.
Now, evenly layer the following items in the following order into the greased casserole dish:
- Corn tortillas—half the package.
- Tortilla chips—2 cups, or half
- Sautéed veggies & beans—all
- Salsa—12 oz, or half
- Cheese—half, or ¾ cup of each
- Corn tortillas—final half package
- Tortilla chips—remaining 2 cups
- Salsa—12 oz, or remaining half
- Cheese—remaining half, or ¾ cup of each
Cover the casserole dish with aluminum foil. Bake in preheated oven for 40 minutes, or until cheese is bubbly and golden. Serve.
Yield: 8 large servings
*This recipe originally appeared on Awake at the Whisk