Black Bean Chilaquiles with Arugula Salad

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This festive Mexican dish can be customized to suit a kid's preferences. Use a mild salsa for younger palates, or experiment with a different cheese, such as mozzarella. If your kids aren't arugula fans yet, substitute a milder green, like spinach.

  • SERVINGServings

Ingredients

  • 2 15.5-oz. cans black beans, rinsed and drained
  • 1 cup prepared chipotle salsa
  • 2 cloves garlic, peeled
  • 1 tsp. dried oregano
  • 1 Tbs. plus 1 tsp. olive oil, divided
  • 1 cup low-sodium vegetable broth
  • 2 cups arugula
  • 3 Roma tomatoes, diced (1 cup)
  • 1/4 cup chopped cilantro
  • 2 green onions, sliced (about 1/4 cup)
  • 1 Tbs. fresh lime juice
  • 1 9-oz. bag tortilla chips
  • 4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
  • 1 avocado, diced, optional

Preparation

1. Blend beans in food processor 1 minute, until mostly smooth. Add salsa, garlic and oregano, and blend 1 minute.

2. Heat 1 tsp. oil in pot over medium-high heat. Add bean mixture and broth, and whisk until combined. Bring to a boil and simmer 5 minutes, stirring occasionally.

3. Combine arugula, tomatoes, cilantro, green onions, lime juice and remaining 1 Tbs. oil in medium bowl.

4. Fold chips into simmering black bean mixture. Cook 3 to 5 minutes, or until chips are soft and slightly chewy.

5. Transfer to 2-quart casserole or deep serving dish. Sprinkle cheese on top and let stand 5 minutes. Top with arugula salad and avocado, if desired, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 355
  • Carbohydrate Content: 52 g
  • Cholesterol Content: 4 mg
  • Fat Content: 12 g
  • Fiber Content: 10 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 632 mg
  • Sugar Content: 4 g