Mexican · Breakfast

Mexican Red Chilaquiles with Pinto Beans

Name: Mexican Red Chilaquiles with Pinto Beans
Cuisine: Mexican
Ingredients: 300g corn tortillas; 3 tbsp oil; 600g chopped tomatoes; 100g onion; 2 cloves garlic; 15g chipotle in adobo; 250ml vegetable stock; 1/2 tsp salt; 480g drained pinto beans; 120g queso fresco; 120g yogurt; 15g coriander

Servings

Ingredients

corn tortillas300g
oil3 tbsp
chopped tomatoes600g
onion100g
garlic2 cloves
chipotle in adobo15g
vegetable stock250ml
salt½ tsp
drained pinto beans480g
queso fresco120g
yogurt120g
coriander15g

Original recipe serves about 4.

Method

1
Cut tortillas into wedges; toss with 2 tbsp oil and bake at 200°C 12–16 minutes, turning halfway until crisp.
2
Blend tomatoes, onion, garlic, chipotle, stock and salt. Heat remaining oil; add sauce and simmer 12 minutes.
3
Add beans 4 minutes. Fold in tortilla wedges and cook 1–2 minutes.
4
Serve immediately topped with crumbled cheese, yogurt and chopped coriander.

Recipe source: TheMealDB