I am a native Texan. That does not mean that I am automatically Republican, rode my horse to school or carry a firearm. It does mean that I grew up surrounded by Tex-Mex food and have eaten more than my fair share. When we moved to Minnesota, good Tex-Mex was one of the things I missed the most. (Mom, I missed you too. Almost as much as enchiladas and salsa.) I was a meat eater during my MN days and made a Chicken Chilaquiles recipe from Cooking Light during those times I was craving Tex-Mex flavors. It wasn’t quite the same, but it could tide me over until our next trip to Texas.
We’ve since moved to San Antonio, Texas which isn’t exactly lacking in Tex-Mex. As in, it’s on every corner. Still, last week as I shopped I passed some green salsa and picked it up, remembering the chilaquiles dish. I came home and vegetarian-ized it to tasty results.
- 2 c cooked white beans (rinsed and drained if using canned)
- 3/4 c chopped onion
- 2 cloves garlic, chopped
- 1 tbsp oil (grapeseed or olive)
- 3/4 c chopped green onion
- 1/2 c sour cream (dairy or vegan)
- 1.5 c green salsa
- 1/2 c shredded cheese (dairy or vegan)
- 10-12 6in corn tortillas, cut into eights
- Heat oven to 375.
- Bake tortilla wedges for about 10 minutes, or until crisp. Turn oven down to 350.
- In a medium sauce pan over medium high heat, saute onion and garlic in oil until tender, about 5 minutes. Stir in white beans and remove from heat.
- In another bowl, mix sour cream, green salsa and green onions.
- In a greased 11×7, 8×8 or 1.5 qt baking dish, place half of tortilla wedges. Top with 1 cup bean mixture, 1 cup salsa mixture and 1/4 c cheese. Repeat layers with remaining tortillas, beans and salsa. Top with 1/4 c cheese.
- Bake at 350 for 25-30 minutes, or until bubbly and cheese begins to brown.