Chilaquiles Casserole

Middle-East meets Southwest - sort of...
we use whole wheat pitas as the layer base for this dish instead of traditional corn tortillas.





Chilaquiles served with avocado slices and grilled peaches





What is a chilaquiles casserole you ask? Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening.

Eggs (scrambled or fried) and meat (usually chicken - but not here!) are sometimes added to the mix. The dish is topped with cheese and/or sweet Mexican cream and it is often served with refried beans. It is usually a breakfast or brunch dish but we like it anytime - especially this vegetarian version.

In fact - as mentioned earlier, we mixed it up a bit by using whole wheat pitas instead of the tortillas.  We think you're gonna like it!





Chilaquiles Casserole

Ingredients

1 Tbsp. Extra Virgin Olive Oil
1 medium onion, diced
6 baby zucchini, thin sliced
1 can (15 oz.) black beans, drained and rinsed
1 can (14 oz.) diced tomatoes, drained
1 1/2 cups of thawed, frozen corn
1 tsp. ground cumin
1/2 tsp. sea salt
1/2 - 3/4 tsp. red pepper flakes
4 whole wheat pitas (8 inch), quartered
2 cans (10 oz.) mild red enchilada sauce
2 cups shredded low-fat Cheddar or Vegan cheddar shreds

How we make it

Preheat oven to 400 degrees F.
Coat a 9 x 13 inch baking pan with cooking spray.

In a large skillet, heat the EVOO over medium high heat.
Add the diced onion and cook until tender and lightly
browned - about 5 to 7 minutes.
Stir in the cumin, zucchini, beans and corn and mix well.
Sprinkle in the red pepper flakes. Stir in the tomatoes
and add the sea salt. Cook, stirring frequently, until
the vegetables are heated through - about 3 minutes.

Lay pita quarters in the bottom of the baking pan to cover
the bottom. Layer in 1/2 of the vegetable mixture to cover
the pitas. Spread one can of enchilada sauce over the veggies.
Top with 1 cup of cheddar. Layer in the rest of the pitas and
repeat the process, finishing off with the second cup of cheddar.

Cover with foil and bake for 15 minutes. Remove the foil and bake
another 10 minutes or until all the cheese is melted and the casserole
bubbles around the edges - about 10 to 12 more minutes.

Remove from the oven and allow to rest for 10 minutes.
Serve with avocado slices, fresh fruit and your favorite beverage.

Note: You can get very creative with this dish - add in chopped red
or green bell peppers, substitute quinoa or bulgar for the corn, vary
the "temperature" with hotter enchilada sauce - whatever you like!











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