June 16, 2019

Budget bites: Chilaquiles (better than nachos)

I was introduced to chilaquiles in college by my friend, Ralph.

After one particularly intense saturday night of revelry, those of us who could function crawled our way into the kitchen and found Ralph making us the ultimate hangover cure. My life has never been the same.

On the spectrum of healthy from kale (1) to pure shmaltz (10), these come in at about a 7–make of that what you will.

The glorious thing about chilaquiles is that the ingredients are incredibly cheap and the flavor is out-of-this world delicious. And vegetarian!

Now go forth and enjoy this delicacy of the hungover masses (although, these are no less enjoyable sans hangover.)

Chilaquiles

serves: 3

cooking time: 10-15 minutes

Ingredients

  • 5-7 small corn tortillas sliced or torn into bite-sized pieces
  • roughly 8oz tomato sauce (I prefer El Pato brand)
  • 1 15oz can whole black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend) divided into 3/4 cup and 1/4 cup
  • corn oil for deep frying the tortillas
  • optional toppings: crema, fried eggs, avocado, black olives

 

Directions

1) Pour 1/4 inch of the corn oil into a frying pan and heat until boiling

2) Add tortilla pieces to oil and cook until dark brown and crunchy. Remove with a slotted spoon when done and place on layers of paper towels to soak up some of the oil.

3) Discard corn oil and return chips to frying pan

4) Add black beans and tomato sauce and cook on medium heat until heated through

5) Add the 3/4 cup of cheese and continue to cook (and mix) until totally melted

6) Divide onto plates and sprinkle with remaining shredded cheese. (You can also add optional toppers in this step)

7) Eat immediately and enjoy!