Mini Roasted Cauliflower Chilaquiles
These little casseroles are a snap to assemble once you’ve roasted the cauliflower. Poblano chiles can range from mild to quite hot, so if you want to play it safe and keep the dish relatively mild, substitute Anaheim peppers. Amy's is one brand of vegetarian refried black beans available.
- 1 1¼-lb. head cauliflower, trimmed and cut into florets (4 cups)
- 1 Tbs. olive oil
- 2 poblano chiles, halved lengthwise
- ⅔ cup canned, vegetarian refried black beans
- 12 unsalted corn tortilla chips (1 oz.)
- ¾ cup prepared mild tomatillo salsa
- 4 Tbs. grated Monterey Jack cheese (1 oz.)
1. Preheat oven to 450°F. Mound cauliflower on rimmed baking sheet, and toss with oil. Spread in single layer on one side of baking sheet, and season with salt and pepper, if desired. Spread chiles skin side up on empty side of baking sheet. Roast 30 minutes, or until cauliflower is browned and chiles are charred. Cool. Remove skins and seeds from chiles, and cut into 1/2-inch pieces.
2. To assemble: Layer half of ingredients in each of two microwave-safe containers, starting with beans on bottom, followed by chiles, cauliflower, tortilla chips, salsa, and cheese. Cover, and refrigerate overnight.
3. Just before serving, heat in microwave until cheese melts and casserole is heated all the way through.
March 2014 p.59