Recipe Of The Day: Tsunami's Ben Smith's Vegetable Chilaquiles

Photo by Mike Brown, The Commercial Appeal

Have you ever been to Tsunami? I have not been yet, but have heard many great things about it. May try to go for our anniversary. Here is a delicious Vegetable Chilaquiles recipe from Tsunami's own Ben Smith.

Vegetable Chilaquiles

Ingredients:

20 tortilla chips

1 tablespoon canola oil

1 medium yellow onion, diced

1 medium green pepper, diced

1 teaspoon fresh ground cumin seeds

1 tablespoon chile powder

1/2 teaspoon ground oregano 

1 small zucchini, diced

1 small to medium yellow squash, diced

1-2 jalapenos, depending on your heat tolerance, chopped fine

2 cups cooked black beans

1 28-ounce can crushed tomatoes

10 ounces grated cheddar cheese or a mixture of cheddar and Monterrey Jack cheese

Directions:

1. Heat the oil in a large saucepan and add the onions. Saute until they begin to soften, then add the bell pepper. Cook for one minute then add the chile powder and the cumin, stirring until the vegetables are coated and aromatic.

2. Add the zucchini and squash, the tomatoes, the black beans, jalapenos and the oregano. Bring to a boil, then reduce to simmer and cook 5 minutes or so.

3. Line the bottom of a casserole dish with half of the tortilla chips. Top with half of the vegetable mixture and then a layer of half the cheese. Repeat with the remaining ingredients. Place in a preheated 400-degree oven for 20 minutes or until the cheese is melted.

4. Serve alone or with rice, freshly sliced avocado and lime wedges, if desired.

Thanks The Commerial Appeal and Tsunami's Ben Smith! 

 

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