Black Bean and Veggie Chilaquiles

  • Cooking spray
  • 1 cup thinly sliced onion
  • 5 garlic cloves, minced
  • 2 cups julienned yellow and green squash
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup vegetable broth
  • 3/4 of 10 ounce can enchilada sauce
  • 5 (6-inch) corn tortillas, cut into 1-inch strips
  • 1 cup shredded daiya cheese
  • Optional – 1 cup diced fresh tomato and avocado
  • Optional – diced fresh cilantro


  1. Preheat oven to 450°.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add squash; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and enchilada sauce to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
  3. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of squash mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
  4. Serve warm (and optional – sprinkled with fresh diced avocado, tomatoes and cilantro)

5 responses to “Black Bean and Veggie Chilaquiles

  1. Pingback: Black Bean and Veggie Chilaquiles | Plant Based Diet Adventures

  2. petit4chocolatier

    This recipe looks and sounds so good. It is a lot like the layering of lasagna. This and the sweet potato chickpea curry would be great!

    • It is! It’s like Mexican lasagna lol, and as Mexican does, it has a little kick, not too much, just enough, and some favorite Mexican flavors and ingredients 😉 YUM!

      • Well, I’m your #2 commentator…sounds great to me. Just saw your tweet, and here I am. Love this light and easy veosirn of your chicken Diane, Angie!I could get fancy on this with the flambe, and show off?…well, maybe not!Don’t want to burn down my little beach condo kithen…hee, hee.

      • I like where this is all headed. I will now share with you one of my fav lentil recipes. It is for lentil sloppy joe’s and it is so very good. ok so brown and onion in some oil until soft. I would use a whole med can also add in a bell pepper at this point. Then when the onions are almost done, throw some garlic up in there.Before we start you need to make some lentils. I usually put in like 1-2 dried cups of lentils. In another bowl of course.So once the onion mix is ready add the cooked lentils to the pan (you want a big skillet btw) and add to that a can of tomato paste (you can do it lauren), some oregeno, some chili powder, some salt and then let that simmer for 10 min. Stir a lot.At the end add a few teaspoons each of some really yummy mustard and maple syrup. Let that cook through for just a few minutes, until the consistency is sloppy joe like. Put it on a yummy bun with some lettuce and what have you and it is so good. I am so excited you are branching out. I am sure you won’t even mind the tomato paste in this because you are so food brave now.

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