A MEAL YOU CAN MAKE

Red chilaquiles with beans

Crisp tortilla pieces briefly folded into red sauce with black beans.

About 50 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Milk; check tortillas for wheat/gluten. Feta and yoghurt are home-kitchen adaptations. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~525 kcal · 23g protein · 68g carbohydrate · 18g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut tortillas into triangles and brush with two thirds of the oil. Spread in one layer on a tray. Prepare onion, garlic and coriander; drain beans.

  2. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Crisp the tortilla pieces

    Bake until crisp and lightly golden, checking frequently near the end because thin tortillas brown quickly.

  6. Make the red sauce

    Warm remaining oil in the pan. Soften onion, add garlic briefly, then passata, chipotle and water. Simmer while stirring until slightly thickened.

  7. Add beans and chips

    Heat beans in the sauce until steaming hot. Fold in the tortilla pieces briefly; stop when coated but still retaining some bite.

  8. Check and serve

    Immediately top with feta, yoghurt and coriander. The tortillas will soften quickly; this is part of the dish.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  9. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 23 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Mexican-inspired · baked tortilla chips. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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