We took a cue from one of our favorite Mexican brunch dishes, chilaquiles (fried tortilla chips tossed with a red or green sauce), to create this easy no-shop recipe. The chili powder in the sauce has two jobs: one as flavor-booster and the other as thickener.
Directions for: From the Pantry: Mexican Bean, Rice and Corn Bake
Ingredients
cup converted white rice
1 14.5-oz can diced tomatoes
1 Tbsp chili powder
1 Tbsp white vinegar
1 small chipotle en adobo, finely chopped into a paste
Kosher salt
8 cups corn tortilla chips
1 15-oz can black beans, strained and rinsed
1 11-oz can corn niblets, strained and rinsed
1 8.5-oz can creamed corn
1 cup jarred salsa
cup sliced pickled jalapenos
Directions
1. Preheat the oven to 400F. Cook the rice according to package directions; let cool.
2. Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes.
3. Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
4. Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.
Source and Credits
Courtesy of Food Network Kitchen
See more: Beans, Dinner, Legumes, Main, Mexican, Tomatoes, Vegan, Vegetables, Vegetarian