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