Today I’m here to offer you another version of my favorite black bean chilaquiles. The original recipe gives you a riot of textures and bright flavors: the salty crunch of tortilla chips, lime, feta, chunky salsa, cilantro, a drizzle of crema, maybe even a few crisp radishes, all supported by a spicy puree of black beans, smoky chipotles, and garlic. A bowl of those chilaquiles is one of my favorite foods.
But some days call for something a little simpler, a little healthier, and a heck of a lot less work. On those days, lately, I’ve been making this version of the recipe instead. The backbone of the dish, the spicy black bean puree, is unchanged from the earlier recipe. But once the beans are ready, I don’t fuss with the little bowls of assorted toppings or with baking or frying the tortillas into chips. Instead, I just dunk warm corn tortillas into the beans and then fold them into quarters right on our plates, topping them with a scoop of salsa, avocado, a handful of toasted pine nuts, and a dusting of cilantro. With a salad alongside, dinner is served. Continue reading