Quick & Easy Black Bean Chilaquiles: A Weeknight Mexican Fiesta!

Chilaquiles are a classic Mexican comfort food, traditionally made with fried tortilla chips simmered in salsa. This quick and easy black bean chilaquiles recipe offers a delicious and satisfying weeknight meal without sacrificing flavor or authenticity. By using pre-made tortilla chips and canned black beans, you can have a hearty and flavorful dish on the table in under 30 minutes. This recipe is vegetarian-friendly, easily adaptable to vegan preferences, and offers plenty of opportunities for customization with your favorite toppings.

## Why You’ll Love This Black Bean Chilaquiles Recipe

* **Speedy Weeknight Meal:** Ready in under 30 minutes, perfect for busy evenings.
* **Simple Ingredients:** Uses readily available pantry staples like canned black beans and tortilla chips.
* **Vegetarian-Friendly:** A satisfying and flavorful meatless option.
* **Customizable:** Easily adaptable to your spice preferences and favorite toppings.
* **Budget-Friendly:** An economical way to enjoy a taste of Mexico.
* **Delicious and Comforting:** Warm, flavorful, and utterly satisfying.

## Ingredients You’ll Need

* **Tortilla Chips:** Choose your favorite brand and style. Look for sturdy chips that can hold their shape in the salsa. Restaurant-style or thick-cut chips work best.
* **Canned Black Beans:** These are the star of the show, providing protein and a creamy texture. Be sure to drain and rinse them thoroughly.
* **Salsa:** Use your favorite salsa – mild, medium, or hot, depending on your preference. Store-bought or homemade salsa works well.
* **Onion:** Adds a savory depth of flavor. Yellow or white onion is recommended.
* **Garlic:** Essential for authentic Mexican flavor.
* **Olive Oil:** For sautéing the onion and garlic.
* **Chicken Broth or Vegetable Broth:** Helps to thin the salsa and create a simmering sauce. Vegetable broth makes this recipe vegan.
* **Cumin:** A warm and earthy spice that complements the black beans and salsa.
* **Chili Powder:** Adds a touch of heat and complexity.
* **Oregano:** Mexican oregano is preferred, but regular oregano can be substituted.
* **Salt and Pepper:** To taste.
* **Optional Toppings:**
* **Crumbled Queso Fresco or Cotija Cheese:** Adds a salty and creamy element (omit for vegan).
* **Sour Cream or Mexican Crema:** Adds richness and tang (omit for vegan).
* **Avocado:** Sliced or diced, for a creamy and healthy addition.
* **Cilantro:** Freshly chopped, for a bright and herbaceous garnish.
* **Diced Red Onion:** Adds a sharp and crunchy bite.
* **Pickled Jalapeños:** For extra heat.
* **Fried Egg:** Adds protein and richness (not traditional, but delicious!).

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect black bean chilaquiles.

**Preparation (5 minutes)**

1. **Prep the Onion and Garlic:** Dice the onion and mince the garlic. Set aside.
2. **Drain and Rinse the Black Beans:** Drain the canned black beans in a colander and rinse them thoroughly with cold water. This removes excess sodium and any starchy residue.
3. **Prepare Toppings (Optional):** Chop cilantro, dice red onion, slice avocado, and crumble cheese, if using. Have all your toppings ready to go.

**Cooking the Chilaquiles (20 minutes)**

1. **Sauté the Aromatics:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
2. **Add the Spices:** Stir in the cumin, chili powder, and oregano. Cook for about 30 seconds, until the spices are fragrant. This helps to bloom the spices and enhance their flavor.
3. **Incorporate the Black Beans and Salsa:** Add the drained and rinsed black beans and the salsa to the skillet. Stir to combine.
4. **Simmer the Sauce:** Pour in the chicken broth (or vegetable broth). Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. If the sauce becomes too thick, add a little more broth.
5. **Adjust Seasoning:** Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the tortilla chips may already be salty, so start with a small amount of salt and add more as needed.
6. **Add the Tortilla Chips:** Gently fold in the tortilla chips into the sauce. Be careful not to overstir, as you want the chips to retain some of their texture. The chips should be coated in the sauce but not completely soggy. Add chips gradually, tasting to see how much you want to add.
7. **Cook Briefly:** Cook the chilaquiles for about 2-3 minutes, or until the chips are slightly softened but still have some crunch. The cooking time will depend on the type of tortilla chips you use. If you prefer softer chilaquiles, cook them for a longer period.

**Serving (5 minutes)**

1. **Serve Immediately:** Chilaquiles are best served immediately while the chips are still slightly crispy.
2. **Garnish with Toppings:** Spoon the chilaquiles into bowls or plates. Top with your favorite toppings, such as crumbled queso fresco or cotija cheese, sour cream or Mexican crema, sliced avocado, chopped cilantro, diced red onion, pickled jalapeños, or a fried egg.

## Tips for the Best Black Bean Chilaquiles

* **Use Sturdy Tortilla Chips:** Choose thick-cut or restaurant-style tortilla chips that can hold their shape in the sauce without becoming too soggy.
* **Don’t Overcook the Chips:** Add the tortilla chips just before serving and cook them briefly to prevent them from becoming mushy.
* **Adjust the Spice Level:** Use your favorite salsa – mild, medium, or hot – to control the heat level of the chilaquiles. You can also add a pinch of cayenne pepper or a few dashes of hot sauce for extra heat.
* **Customize the Toppings:** Get creative with your toppings! Some other delicious options include shredded cheese, pico de gallo, roasted vegetables, or grilled chicken or steak.
* **Make it Vegan:** To make this recipe vegan, omit the queso fresco or cotija cheese and sour cream or Mexican crema. Use vegetable broth instead of chicken broth.
* **Use Fresh Ingredients Whenever Possible:** While canned black beans are convenient, using freshly cooked black beans will elevate the flavor of this dish. Similarly, homemade salsa will always taste better than store-bought salsa.
* **Toast Your Spices:** Toasting your spices before adding them to the dish will bring out their aroma and enhance their flavor.

## Variations and Additions

* **Add Protein:** Enhance the protein content by adding shredded chicken, ground beef, chorizo, or tofu.
* **Spice it Up:** Increase the heat with a pinch of cayenne pepper, a few dashes of hot sauce, or some chopped jalapeños.
* **Add Vegetables:** Incorporate other vegetables, such as bell peppers, corn, zucchini, or mushrooms.
* **Use Different Beans:** Experiment with other types of beans, such as pinto beans or kidney beans.
* **Make it Creamy:** Stir in a dollop of cream cheese or sour cream at the end for a creamier texture.
* **Bake it:** For a more decadent version, transfer the chilaquiles to a baking dish, top with shredded cheese, and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.

## Serving Suggestions

* **Breakfast or Brunch:** Serve with a fried egg for a hearty and satisfying breakfast or brunch.
* **Lunch or Dinner:** Enjoy as a quick and easy lunch or dinner option.
* **Side Dish:** Serve alongside grilled meats, tacos, or enchiladas as a flavorful side dish.
* **Party Appetizer:** Make a large batch and serve as a crowd-pleasing appetizer at your next party.

## Make-Ahead Instructions

While chilaquiles are best served fresh, you can prepare some components ahead of time to save time on busy weeknights.

* **Salsa:** You can make the salsa up to 3 days in advance and store it in the refrigerator.
* **Black Bean Mixture:** The black bean and spice mixture can be prepared up to 2 days in advance and stored in the refrigerator. Reheat before adding the tortilla chips.
* **Toppings:** Chop the cilantro, dice the red onion, and slice the avocado ahead of time and store them in separate containers in the refrigerator.

## Storage Instructions

* **Leftovers:** Leftover chilaquiles are best stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the tortilla chips will become soggy over time.
* **Reheating:** Reheat leftover chilaquiles in a skillet over medium heat, stirring occasionally, until heated through. You may need to add a little bit of broth to prevent them from drying out. Alternatively, you can reheat them in the microwave, but the chips will likely become even more soggy.

## Recipe Card

**Quick Black Bean Chilaquiles**

**Prep Time:** 5 minutes
**Cook Time:** 25 minutes
**Total Time:** 30 minutes
**Servings:** 4

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (16-ounce) jar salsa
* 1/2 cup chicken broth or vegetable broth
* Salt and pepper to taste
* 8 ounces tortilla chips
* Optional Toppings: crumbled queso fresco or cotija cheese, sour cream or Mexican crema, sliced avocado, chopped cilantro, diced red onion, pickled jalapeños, fried egg

**Instructions:**

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Stir in the cumin, chili powder, and oregano. Cook for about 30 seconds, until fragrant.
3. Add the drained and rinsed black beans and the salsa to the skillet. Stir to combine.
4. Pour in the chicken broth (or vegetable broth). Bring to a simmer, then reduce the heat to low and let simmer for about 10-15 minutes, stirring occasionally.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Gently fold in the tortilla chips. Cook for about 2-3 minutes, or until the chips are slightly softened but still have some crunch.
7. Serve immediately and top with your favorite toppings.

Enjoy!

## Nutrition Information (Approximate)

* Calories: 400-600 per serving (depending on toppings)
* Protein: 15-25 grams per serving
* Fat: 20-30 grams per serving
* Carbohydrates: 50-70 grams per serving

This recipe is a great way to enjoy a taste of Mexico without spending hours in the kitchen. The combination of flavorful black beans, spicy salsa, and crunchy tortilla chips is sure to satisfy your cravings. Don’t be afraid to experiment with different toppings and variations to create your own perfect black bean chilaquiles!

## Frequently Asked Questions (FAQ)

**Q: Can I use a different type of salsa?**
A: Absolutely! Feel free to use your favorite salsa, whether it’s mild, medium, or hot. You can also try using a different type of salsa, such as salsa verde or salsa roja.

**Q: Can I use fresh black beans instead of canned?**
A: Yes, you can definitely use fresh black beans. Soak them overnight and cook them until tender before using them in the recipe.

**Q: Can I make this recipe ahead of time?**
A: While chilaquiles are best served fresh, you can prepare some components ahead of time, such as the salsa and the black bean mixture.

**Q: How do I prevent the tortilla chips from getting soggy?**
A: Add the tortilla chips just before serving and cook them briefly to prevent them from becoming mushy. Use sturdy tortilla chips that can hold their shape in the sauce.

**Q: Can I add meat to this recipe?**
A: Yes, you can add cooked chicken, ground beef, or chorizo to this recipe for extra protein.

**Q: Is this recipe gluten-free?**
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free tortilla chips and salsa.

**Q: Can I freeze leftovers?**
A: Freezing leftovers is not recommended, as the tortilla chips will become very soggy upon thawing.

**Q: What are some other toppings I can use?**
A: Get creative with your toppings! Some other delicious options include shredded cheese, pico de gallo, roasted vegetables, or grilled chicken or steak. You can also add a dollop of Greek yogurt instead of sour cream for a healthier option.

**Q: Can I make this recipe in a slow cooker?**
A: While you can technically make this recipe in a slow cooker, it’s not recommended, as the tortilla chips will likely become very soggy. It’s best to cook the black bean mixture in the slow cooker and then add the tortilla chips just before serving.

This quick black bean chilaquiles recipe is a versatile and delicious dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a crowd-pleasing party appetizer, this recipe is sure to be a hit. So, gather your ingredients, follow the simple steps, and get ready to enjoy a taste of Mexico!