Chipotle Beef and Black Bean Chilaquiles

9 10 2014

Chilaquiles are a popular Mexican breakfast, great for using up day-old tortillas which are crisped up and tossed in sauce. But this spicy and bold-flavored version makes for a delicious dinner too! This meal is also great for using up overripe tomatoes too, because you’ll never know the difference once you quickly puree them. I love finding creative ways to use up ingredients that might otherwise get tossed.

Chipotle Beef and Black Bean Chilaquiles

The following serves 4 (compliments of This Girl’s Gotta Eat and Everyday With Rachel Ray):

  • 1 cup dry organic black beans
  • Low-sodium, reduced-fat chicken broth
  • Ground cumin
  • Ground chipotle chile pepper
  • Granulated garlic
  • Ground coriander
  • 1 (4 oz) can diced green chiles
  • 6 whole grain small tortillas (or 3 large), quartered
  • Olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, plus some of the adobo sauce (about 1 tsp)
  • 1 lb organic ground beef
  • 1 lb tomatoes, pureed in a Vitamix or high-powered blender
  • Kosher salt and pepper
  • Cilantro, chopped
  • Green onions, chopped
  • Lime juice
  • Eggs, one per person
  • Reduced-fat, shredded Mexican cheese blend

Either the night before, or the morning you want to serve this, soak the dry black beans in 3 cups of water for at least 8 hours. Drain the beans and add to a medium pot. Add 3 cups of chicken broth and bring to a boil over medium heat. Add spices – about 1.5 tsp cumin, 1 tsp each of chipotle chile pepper and granulated garlic and 1/2 tsp of coriander. Mix well, cover and cook over medium for 60 minutes, stirring occasionally. If the liquid seems to be evaporating too quickly, just add a little bit more chicken broth. During the last 10 minutes, stir in the diced chiles.

Meanwhile, preheat oven to 350. Lay tortillas on a baking sheet in a single layer and bake until golden brown and crisp, about 10-15 minutes. You can use day-old tortillas here to help use up leftovers you may have. Once crisp, remove from the oven and set aside.

In a large skillet, heat a little olive oil over medium-high heat. Add onion and saute until soft 3-5 minutes. Add garlic and saute until fragrant, 30 seconds. Next add dry spices and let them toast. Add 1 tsp cumin and 1/2 tsp coriander. Next add the chipotle in adobo and the sauce. Mix spices together, breaking up the chipotle well. Next add the ground beef, breaking up with the back of a wooden spoon. Mix the spices into the meat well, and saute beef until browned and cooked through. Season with salt to taste and add pureed tomatoes. Mix well and bring to a low bubble, then reduce heat to low and cook for 5-10 minutes. You want the sauce to be on the loose side because you’re going to toss the tortilla into it, so if it looks to thick, add some chicken broth to thin out. Season lightly with salt to taste.

Just before you’re ready to serve, add the tortillas and stir into the meat sauce to fully cover the tortillas.

In another skillet with some oil heated, fry one egg per person until the whites are just set and the eggs are sunny-side up, about 3 minutes. Season with salt and pepper to taste.

To serve, dish out some of the meat sauce and tortillas on each plate. Top with some black beans and garnish with cilantro and green onions. Squeeze on some lime juice, then top each plate with a fried egg. Garnish with shredded cheese and more cilantro and green onions.

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Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

4 12 2013

More fun with leftovers coming right up! My husband described this dinner as Thanksgiving on a pizza, and that’s exactly what it tasted like thanks to the turkey and sweet potato flavors! Leftovers don’t have to be boring, you just have to find a way to re-purpose them into something spectacular. 🙂

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 leftover, cooked sweet potato/yam
  • Non-fat half and half
  • Half a bag of fresh spinach
  • Olive oil
  • Salt and pepper
  • 2 whole wheat tortillas
  • Leftover Thanksgiving turkey, cubed
  • Shredded mozzarella cheese
  • Parsley for garnish

Preheat oven to 400.

Peel the leftover sweet potato, discard the skin and put the insides in a small saucepan. Heat the sweet potato over medium-low heat, stirring often so it doesn’t stick. Once warm, whisk in some half and half, a little at a time, until you get a thick, sauce-like consistency.

Meanwhile, saute the spinach in a little olive oil until wilted.

To build the pizzas, place two tortillas on a pizza stone or baking sheet. Spread some of the sweet potato sauce over each tortilla. Top with wilted spinach and cubed turkey. Next add a little mozzarella cheese.

Bake until the tortillas look almost cooked and the cheese starts to brown, about 10-12 minutes. Remove and add a little more cheese. Kick the oven up to a low broil and place the pizzas underneath until the cheese gets bubbly, just a few more minutes. Be careful not to burn them though!

Season with kosher salt just before serving and parsley for garnish. Serve with a salad.