Black Bean and Corn Chilaquiles

It’s no surprise that summer is here, especially in Arizona. While we have endured some 100+ degree temperatures I really think (no scientific data here) that it is not as hot this year as it has been in past summers. Or maybe I’ve just lived here so long that I’ve taken on the characteristics of a desert tortoise who loves the heat. In fact I do feel much like a desert tortoise in the hot summer months which means I try to find reasons to sit outside at night with good friends drinking margaritas and eating Mexican food! I hope you do too with this great vegan dish from Vegetarian Times. If you’re not a subscriber, what are you waiting for? It’s the best cooking magazine out there for vegetarians and vegans.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
Serves: 8

Take this dish along to a party. You can prepare everything in advance then when you arrive ask the hostess if you can pop it into the oven for 30 minutes. Of course if you have manners you would call in advance to make sure it’s ok to use the oven.

Ingredients:

• 1 small white onion, cut into 8 wedges
• 2 lb. Roma tomatoes, halved
• 3 large cloves garlic, peeled or 1 1/2 tsp. minced garlic from a jar
• 6 corn tortillas, cut into 1-inch wide strips
• 2 Tbs. canola oil
• 3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved
• 1 15-oz. can black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese
  (I like Follow Your Heart: Vegan Gourmet)
• 1/2 cup low-fat vegan sour cream
• 1 Tbs. lime juice

Directions:

Preheat oven to 400°F. Place white onion, tomatoes, and garlic in a single layer on backing sheet. Roast 25 minutes, or until onions begin to brown and tomato skins wrinkle. Meanwhile, toss tortilla strips with oil and spread on separate baking sheet. Bake 15 minutes. Sprinkle with salt. Cool tortillas and vegetables 20 minutes.

Peel tomatoes and place in food processor with white onions and garlic. Add chipotles and 1 Tbs. adobo sauce; purée until smooth, and season with salt and pepper.

Spread thin layer of tomato mixture in a bottom of 1 1/2-qt. baking dish. Add tortillas in single layer. Top with black beans, corn, red onion, and cheese. Cover with remaining sauce, and bake 25-30 minutes, or until bubbly.

Whisk together sour cream and lime juice, and drizzle over chilaquiles.

Per Serving: 296 CAL; 13 G PROT; 14.5 G TOTAL FAT (6.5 G SAT. FAT)