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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

  • onion
  • mushrooms
  • kale
  • corn tortillas
  • cheese

Supermarket ingredients

  • oil
  • frozen corn
  • black beans
  • spices
  • tortilla chips
  • salsa


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:

  1. Corn tortillas—half the package.
  2. Tortilla chips—2 cups, or half
  3. Sautéed veggies & beans—all
  4. Salsa—12 oz, or half
  5. Cheese—half, or ¾ cup of each
  6. Corn tortillas—final half package
  7. Tortilla chips—remaining 2 cups
  8. Salsa—12 oz, or remaining half
  9. 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

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