Chipotle and Black Bean Chilaquiles with Grilled Pineapple

By á-7571

Ingredients

• Ingredients:
• 2 tsp olive oil
• 1 small onion, peeled and finely chopped
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• sea salt
• 1 can 15-oz crushed tomatoes
• 2 canned chipotles in adobo, plus 2 tsp of their liquid
• 3/4 cup chicken stock or vegetable stock
• 1/2 large bag of corn tortilla chips (about 6 oz.)
• 1 can 15-oz. black beans, rinsed and drained
• 3/4 cup frozen corn
• 1/2 cup shredded cheese (I used a Mexican blend)
• 3/4 cup crumbled feta cheese
• 1 can 20 oz. pineapple slices (in pineapple juice, not syrup)
• Canola oil (for grilling pineapple)
• One avocado, pitted and sliced
• Lime, for garnish
• Cilantro, for garnish

Details

Preparation time 15mins
Cooking time 35mins
Adapted from albertsons.mywebgrocer.com

Preparation

Step 1

Directions:


1. In a medium frying pan, heat the olive oil over medium heat. Add the chopped onion, paprika, oregano, and sea salt to taste. Saute, stirring frequently, until onion is soft and beginning to brown, about 5 minutes. Add the tomatoes, chipotles and their liquid, and chicken stock to the pan and stir to combine. Bring to a simmer and simmer for 2-3 minutes, then transfer to a blender. Blend until a smooth sauce has formed. Taste and adjust seasonings (salt, chipotle) if desired.

2. Preheat the oven to 350°F. Pour the chips into a large baking dish or casserole. Pour the tomato-chipotle sauce over the chips. Use a spoon to gently toss the chips in the sauce until all of the chips are fully coated in the sauce. Add the black beans and corn to the dish and gently stir to distribute. Bake the chilaquiles for 10 minutes, then remove and sprinkle both types of cheese on top of the chips. Bake for another 10 minutes, or until the shredded cheese is completely melted. Remove from the oven.

3. While the chilaquiles are baking, grill the pineapple. Preheat a grill pan or a grill to medium. If using a grill pan, brush lightly with canola oil. Gently place the pineapple slices on the preheated grill pan and cook until light brown grill marks have formed on one side, about 5 minutes. Use tongs to carefully flip the slices and grill the other side for 5 minutes. Remove the grilled pineapple to a plate.

4. Serve the hot chilaquiles immediately with the grilled pineapple, avocado slices, freshly squeezed lime juice, and cilantro