Black Bean Chilaquiles with Coriander Yoghurt Dressing

Chilaquiles are a traditional Mexican breakfast consisting of fried corn tortillas stirred through a rich broth. The beauty of chilaquiles is their fl...Chilaquiles are a traditional Mexican breakfast consisting of fried corn tortillas stirred through a rich broth. The beauty of chilaquiles is their flexibility. Here we have gone for a vegetarian version - but view the ingredients as a suggestion to be played around with. You could use sautéed mushrooms or stir through some leftover roasted chicken. Same for the toppings - avocado, crumbled feta or sweetcorn would all make great options. And while chilaquiles are traditionally eaten in the AM, we also love them for lunch and dinner.



The coriander yoghurt dressing takes its inspiration from aji verde - a Peruvian sauce, which provides a refreshing contrast to the rich and spicy chilaquiles. Read more Chilaquiles are a traditional Mexican breakfast consisting of fried corn tortillas stirred through a rich broth. The beauty of chilaquiles is their flexibility. Here we have gone for a vegetarian version - but view the ingredients as a suggestion to be played around with. You could use sautéed mushrooms or stir through some leftover roasted chicken. Same for the toppings - avocado, crumbled feta or sweetcorn would all make great options. And while chilaquiles are traditionally eaten in the AM, we also love them for lunch and dinner.



The coriander yoghurt dressing takes its inspiration from aji verde - a Peruvian sauce, which provides a refreshing contrast to the rich and spicy chilaquiles. Chilaquiles are a traditional Mexican breakfast consisting of fried corn tortillas stirred through a rich broth. The beauty of chilaquiles is their flexibility. Here we have gone for a vegetarian version - but view the ingredients as a suggestion to be played around with. You could use sautéed mushrooms or stir through some leftover roasted chicken. Same for the toppings - avocado, crumbled feta or sweetcorn would all make great options. And while chilaquiles are traditionally eaten in the AM, we also love them for lunch and dinner.

The coriander yoghurt dressing takes its inspiration from aji verde - a Peruvian sauce, which provides a refreshing contrast to the rich and spicy chilaquiles.

Prep time

15 mins

Cook time

25 mins

FREEZER FRIENDLY

No

SHELF LIFE

3 days (unassembled)

Why is this healthy?

Plant
points

High
protein

High
fibre

Probiotics

3+ fruits &
vegetables

Diet

Vegetarian Pescatarian

Contains

Dairy, Nuts, Eggs, Gluten

Why is this healthy?

Plant
points

High
protein

High
fibre

Probiotics

3+ fruits &
vegetables

TRY MORE RECIPES using mole sauce

• Mole Black Beans, Mushrooms, and Pico de Gallo Rice Bowl

NUTRITION PER SERVING (Read more)

25g

Protein

677kcal

Calories

28g

Total Fat

88g

Carbs

14g

Sugars

22g

Fibre

262mg

Calcium

20%

 

8mg

Iron

44%

 

213mg

Magnesium

51%

 

1429mg

Potassium

30%

 

867mg

Sodium

38%

 

1mg

Vitamin B1

83%

 

0.2mcg

Vitamin B12

8%

 

0mcg

Vitamin D

0%

 

10.1mg

Vitamin E

67%

 

307mcg

Vitamin B9

77%

 

321mcg

Vitamin A

36%

 

218mg

Vitamin C

242%

 

3.7mg

Zinc

34%

 

88mcg

Vitamin K

73%

 

0.7mg

Copper

78%

 

0.6mg

Vitamin B2

46%

 

4.7mg

Vitamin B3

29%

 

0.9mg

Vitamin B6

53%

 

567mg

Phosphorus

45%

 

Protein: 25g; Calories: 677kcal; Total Fat: 28g; Carbs: 88g; Sugars: 14g; Fibre: 22g; Calcium: 262mg (20%); Iron: 8mg (44%); Magnesium: 213mg (51%); Potassium: 1429mg (30%); Sodium: 867mg (38%); Vitamin B1: 1mg (83%); Vitamin B12: 0.2mcg (8%); Vitamin D: 0mcg (0%); Vitamin E: 10.1mg (67%); Vitamin B9: 307mcg (77%); Vitamin A: 321mcg (36%); Vitamin C: 218mg (242%); Zinc: 3.7mg (34%); Vitamin K: 88mcg (73%); Copper: 0.7mg (78%); Vitamin B2: 0.6mg (46%); Vitamin B3: 4.7mg (29%); Vitamin B6: 0.9mg (53%); Phosphorus: 567mg (45%)

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