I remember one of my favorite dishes as a child was what my mom called ‘lazy man enchiladas.’ It is actually a pretty terrible name when you think about it, but the concept is a valid one. An easy Mexican dish than anyone can make even if you don’t have a lot of time.
But looking back, I am actually astounded that I loved that meal so much because I HATED tomatoes and this dish had loads of them. But the great thing was that they were disguised between the creamy and slightly spicy sauce and salty corn tortillas. My mom is a very smart lady. She knew just what to make to squeeze in healthy fruits and vegetables even for incredibly picky eaters.
Now, things have definitely changed and I absolutely love tomatoes and mushrooms, but maybe you know someone who doesn’t. Whether it is a child or a spouse, this recipe is a great way to mix in some healthy additions but still please those that might not typically run towards a fresh tomato.
Chilaquiles is a dish commonly made with fried tortilla strips and topped with a spicy tomato sauce and cheese. Clearly, pure comfort food! This version is its healthier cousin. It still has all the great flavor of traditional chilaquiles but with less calories and more natural whole plant-based foods.
It is also incredibly quick and easy to make. It makes for a great weeknight meal even after a long hard day because you can make it in less than 30 minutes. Simply make the sauce, chop the veggies, and cook it all together in a large skillet. Easy as 1, 2, 3.
The older I get, the more I appreciate all of those meals my mom made for us after a long day of teaching rambunctious first graders. But even more so, that she found recipes that even the pickiest of eaters would enjoy. I hope you enjoy this healthier version of chilaquiles. And always remember, moms really do know best.
- Sauce:
- 1 tsp Garlic powder
- 1 tsp Smoked Paprika
- 1 tsp Coriander Powder
- 1 Can Diced Tomatoes with Chilies
- ½ Cup Vegetable Stock
- 2-3 Chipotles in Adobo Sauce.
- 2 Cloves Garlic
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- 8oz Baby Bella Mushrooms (Sliced)
- 1 Onion (Diced)
- 2 Cloves of Garlic (Minced)
- 1 Bell Pepper (Diced)
- 8 oz Mixed Cherry Tomatoes (Quartered)
- 1 Can Black Beans (Drained and Rinsed)
- 5 Corn Tortillas (Quartered)
- Fresh Cilantro (Garnish)
- Avocado (Garnish)
- Wash and prepare all produce.
- Place all of the sauce ingredients into a blender and blend until well combined. Pour into a bowl and set aside.
- In a large skillet sauté the garlic, onion and pepper until the onion is fragrant and the peppers have begun to soften about 4 minutes.
- Add the sliced mushroom to the skillet and sauté for an additional 3 minutes.
- Then, add the beans and tomatoes to the skillet, followed by the sauce. Stir to combine.
- Next, add the tortillas to the skillet and fold them into the mixture.
- Serve and garnish with avocado and cilantro.
- Enjoy!
