Chilaquiles
(from sono_io’s recipe box)
This is the perfect dish to prepare with leftover refried beans and hot sauce or spicy chili. In fact, this dish is such a fine tasting casserole that you may want to make it from scratch, which will be time-consuming at first, but worth consuming in the end!
Source: Moosewood Restaurant
Categories: Mexican, beans, casserole
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 medium green peppers, chopped
- 8 corn tortillas, brushed with oil and baked until crisp, or 1 medium bag of tortilla chils
- 4 cups refried beans (or about 2 14-ounce cans of refritos)
- 1/3 cup chopped Spanish olives (optional)
- 2 cups hot sauce
- 1 cup grated sharp cheddar cheese (3 ounces)
Directions
-
Sauté the onions in the oil until they are translucent. Add the peppers and continue to sauté until the peppers soften. Stir occasionally. To assemble the casserole, line the bottom of a well-oiled 12 X 12-inch casserole dish with broken tortillas or tortilla chips. Then spread on a thick layer of refried beans. Cover the bean layer with the sautéed onions and peppers. Sprinkle on the chopped olives, if desired. Ladle on the hot sauce. Top with the grated cheddar.
- Bake covered at 375º for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.
- Suggestion: serve with guacamole, Spanish rice, avocado slices or a tangy tomato and cucumber salad in vinaigrette dressing.