Black Bean Chilaquiles with Arugula Salad Recipe | Vegetarian Times Skip to main content

Black Bean Chilaquiles with Arugula Salad

This festive Mexican dish can be customized to suit a kid's preferences. Use a mild salsa for younger palates, or experiment with a different cheese, such as mozzarella. If your kids aren't arugula fans yet, substitute a milder green, like spinach.

Ingredients: 

Ingredients: 

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2 15.5-oz. cans black beans, rinsed and drained
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1 cup prepared chipotle salsa
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2 cloves garlic, peeled
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1 tsp. dried oregano
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1 Tbs. plus 1 tsp. olive oil, divided
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1 cup low-sodium vegetable broth
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2 cups arugula
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3 Roma tomatoes, diced (1 cup)
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¼ cup chopped cilantro
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2 green onions, sliced (about ¼ cup)
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1 Tbs. fresh lime juice
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1 9-oz. bag tortilla chips
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4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
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1 avocado, diced, optional

Instructions: 

1. Blend beans in food processor 1 minute, until mostly smooth. Add salsa, garlic and oregano, and blend 1 minute.

2. Heat 1 tsp. oil in pot over medium-high heat. Add bean mixture and broth, and whisk until combined. Bring to a boil and simmer 5 minutes, stirring occasionally.

3. Combine arugula, tomatoes, cilantro, green onions, lime juice and remaining 1 Tbs. oil in medium bowl.

4. Fold chips into simmering black bean mixture. Cook 3 to 5 minutes, or until chips are soft and slightly chewy.

5. Transfer to 2-quart casserole or deep serving dish. Sprinkle cheese on top and let stand 5 minutes. Top with arugula salad and avocado, if desired, and serve.

Nutrition Information: 

Calories: 
355
Protein: 
14 g
Total Fat: 
12.5 g
Saturated Fat: 
2.5 g
Carbohydrates: 
52 g
Cholesterol: 
4 mg
Sodium: 
632 mg
Fiber: 
10 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

We made this for dinner tonight. The only thing I would do different next time, would be to only blend one can of the beans in the food processor and stir in the other can. I think I would enjoy haveing some whole beans in the dish.

This has been a dinner staple in my house for a couple of years now. It is totally yummy. Once you get the hang of it, you can make it in 15 minutes and the kids will eat it. No matter what I do to this recipe, it comes out fine. I've used fancy store chips and salsa, I've used down market chips and salsa. I've used fancy broth. I've used bouillon cubes. I've used fresh garlic or frozen garlic, arugula with all the fixings or spinach with a couple of cherry tomatoes. You really can't break this one.