Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe | Vegetarian Times Skip to main content

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce

This traditional Mexican dish was originally devised as a way to use stale corn tortillas. Serve with margaritas in glasses rimmed with chipotle salt.



Ingredient Line: 
1 small white onion, cut into 8 wedges
Ingredient Line: 
2 lb. Roma tomatoes, halved
Ingredient Line: 
3 large cloves garlic, peeled
Ingredient Line: 
6 corn tortillas, cut into 1-inch-wide strips
Ingredient Line: 
2 Tbs. canola oil
Ingredient Line: 
3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved
Ingredient Line: 
1 15-oz. can black beans, rinsed and drained
Ingredient Line: 
2 cups frozen corn, thawed
Ingredient Line: 
1 small red onion, diced (1 cup)
Ingredient Line: 
1 ½ cups crumbled queso cotija or shredded Monterey Jack cheese
Ingredient Line: 
½ cup low-fat sour cream
Ingredient Line: 
1 Tbs. lime juice


1. Preheat oven to 400°F. Place white onion, tomatoes, and garlic in single layer on baking 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.

2. 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.

3. Spread thin layer of tomato mixture in bottom of 1½-qt. baking dish. Add tortillas in single layer. Top with black beans, corn, red onion, and cheese. Cover with remaining sauce, and bake 25 to 30 minutes, or until bubbly.

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

Nutrition Information: 

13 g
Total Fat: 
14.5 g
Saturated Fat: 
6.5 g
32 g
32 mg
510 mg
8 g
4 g
Serves 8

Comments on this Recipe

I liked this recipe, the taste, etc. but I hated how the tortillas were soggy in the dish. I loved the chipotle flavor in the tomato mixture. I would make differently next time by not adding the tortillas in the baked product and putting on top when done, or simply using as a side to eat with the meal.

This was a delicious recipe! The only thing I would do differently is add a few more tortillas.

It came out well- only mine just fit in a 13 x 9 in. pan, not 1 1/2-qt dish! I would also recommend checking the chips a few minutes early as to not blacken them.

This recipe was so good. It made so much, we had lunches for the next 2 days. I put an extra chile in and it was smoking hot, but excellent.

i would use 7 tomatoes for this and 8 tortillas. absolutely delicious and easy to make!

This was okay, but it wasn't worth the 2 hours it took to make it. I like spicy food, but I thought the flavor of the chipotle in adobo overwhelmed the dish, along with the raw red onions. I would use less of both if I made this again.

This was a great dish. I made half using vegan ingredients and the other half using vegetarian and both sides were delicious. Amounts can also easily be adjusted for personal preference. There is a lot of red onion, so if you don't like so much onion, add less. And definitely add more corn tortillas.

My (meat eating) husband and I both loved this recipe. I would add a second can of black beans next time though. The serving sizes are pretty small especially if you're counting calories, and it could use a bit more protein.

For the time it took to make, I probably wouldn't make it again. Mine also needed more sauce.

I made a mistake and actually ended up putting the tortillas on top of the bean, corn and cheese mix, and topping them with the rest of the sauce...They stayed relatively crunchy for me, so that was not a problem. However, the sauce is too spicy for my taste...I actually couldn't finish my plate! I think I will seriously cut down on the chipotle if I make this recipe again!

Based on others' comments, I made a few adjustments and ended up with a tasty dish. For the sauce I used two chipotles, removing the seeds. I ended up with a sauce with just a little kick. I sauteed the red onion so it would have a milder taste. I increased the beans and corn by 50% and changed the order of the layers a bit: sauce, then cheese, then corn/beans, sauteed onions, layer of tortilla strips - repeat, topping with sauce and a sprinkle of cheese. The tortilla strips weren't crispy, but they weren't soggy either - they had a pleasantly chewy texture. I think I'd make again, particularly for a potluck or larger family gathering.

Great variation on the traditional chilaquiles. By the way chilaquiles are suppose to be soggy. Think of it as the Mexican version of stuffing. I usually make this all on the stove top using chiles de arbol instead of the chipotles. I crisp up the tortillas (and yes I make it to use up stale tortillas in my house) in the oil in the pan after putting all the sauce ingredients in the blender. Tomatoes onion garlic chiles de arbol and salt with a little bit if water. All raw. Blend and pour right into the pan as soon as tortillas are crisp. Stir around until cooked and sauce is absorbed. We serve with beans on the side and usually have the toppings at the table so each person adds as much or as little cheese and onions as the want. Queso fresco is the best on this dish. For non vegetarians you can serve this with shredded chicken on top before adding cheese. This dish should definitely not take two hours to make as one commenter said.

I added 4 small zucchini to this dish. Slice up and cook with 1 T of olive oil until soft. Add on top of the beans, onion and corn.


Superb, what a webpage it is This weblog provides expensive facts apt us,keep it up.