Mexican Chipotle Adobo Chilaquiles
March 30, 2017
By Elizabeth Palmer Califano

This lightened-up version of a traditional healthy Mexican food recipe packs a touch of heat and a whole lot of flavor from chipotle peppers in adobo sauce. Baking the chips rather than frying them brings the grease down significantly, and a side of vegetarian refried beans delivers a healthy dose of plant-based protein and fiber. Often served for breakfast or brunch, Chilaquiles taste delicious with the addition of a fried egg on top, or some shredded chicken for a non-vegetarian version. Perfect for entertaining, you can easily double or triple this recipe for a crowd. Serve with extra adobo sauce on the side if you like it spicy!

Serves: 4

Total Time: 35 minutes

Ingredients:

  • 8-10 corn tortillas, cut into eighths to give you wedges
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, peeled and diced, divided
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon ground oregano, divided
  • 1 8-oz. can low-fat vegetarian refried beans
  • ½ cup shredded cheddar or pepper jack cheese, divided
  • 1 cup tomato puree
  • 1 chipotle pepper in adobo sauce, minced
  • Fresh cilantro, lime wedges, avocado, and sour cream, to serve (optional)
  • Salt and pepper, to taste

Directions:

  1. Preheat your oven to 425 degrees. On a sheet pan, spread the corn tortilla wedges in an even layer, and sprinkle with a pinch of salt. Bake for 10-15 minutes, flipping the chips occasionally, until turning golden and crisp in places. Remove from the oven and set aside.
  2. In a sauté pan, heat 1 tablespoon olive oil over medium heat. Add ½ the diced yellow onion, ½ the chopped garlic, and ½ the cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the refried beans, and still well to combine. Add ½ the shredded cheddar cheese, and stir well to melt it into the beans. Squeeze in some fresh lime juice to taste, and set aside in a warm spot.
  3. In an oven safe sauté pan, heat the remaining tablespoon olive oil over medium heat. Add the remaining diced yellow onion, chopped garlic, cumin and oregano, along with a pinch of salt. Cook for 4-6 minutes, until the onions turn golden brown and soften. Add the tomato puree and the chipotle in adobo, and cook for 5-6 more minutes. Season to taste with salt and pepper if needed.
  4. To bring everything together, transfer the chips to the pan with the sauce. Add the remaining cheese, and a bit of chopped cilantro, stirring well to combine. Spread in an even layer, and sprinkle with more cheese if desired. Put the whole pan in the oven for 2-3 minutes to melt the cheese.
  5. To serve, top the Chilaquiles with sour cream, sliced avocado, and chopped cilantro. Serve the refried beans alongside, and enjoy!

After you make your Mexican chipotle adobo chilaquiles, try out another one of our healthy Mexican food recipes.

Related Posts

Persian Herb Platter with Feta Whip (Sabzi Khordan)

Persian Herb Platter with Feta Whip (Sabzi Khordan)

Nowruz, the Iranian or Persian New Year Celebration, centers around the spring equinox. Rooted in the Zoroastrian religion, Nowruz has been celebrated for over 3,000 years by people from all over Western, South, and Central Asia, as well as throughout the Black Sea...

How to Avoid “Traveler’s Tummy” and Protect Your Gut Health

How to Avoid “Traveler’s Tummy” and Protect Your Gut Health

Traveling sounds like the best way to spend your time off until you experience traveler’s tummy, turning your vacation into a spiral of digestive concerns. If you’ve been in and out of the bathroom after eating a local delicacy on the street, you’ve likely eaten...

Vegetarian Bánh Pate So (Vietnamese Savory Pies)

Vegetarian Bánh Pate So (Vietnamese Savory Pies)

Perfect for celebrating Lunar New Year- this vegetarian twist on traditional Vietnamese savory pies will have everyone coming back for seconds. They’re also an advantageous way to sneak some healthy foods into picky kids (and grownups!) all wrapped up in tasty puff...

About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com