Chilaquiles with Beans & Corn

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Chilaquiles with Beans and Corn

Nutritive Information

Per Serving

  • Calories: 260 Kcal
  • Fat: 5 g
  • Carbohydrate: 14 g
  • Protein: 36 g
  • Fiber: 2 g.


  • Cooking spray
  • 1 large ear fresh corn or 1½ cups frozen corn, defrosted
  • 1 Tbsp. canola oil
  • 3/4 cup chopped red onion
  • 1 (10 oz.) pkg. frozen spinach, defrosted, squeezed dry
  • 1 (15 oz.) can no-salt added pinto beans, drained
  • 1 tsp. ground cumin
  • 1 (14½ oz.) can no-salt added, diced tomatoes, partially drained
  • 6 yellow corn tortillas
  • 1 (15 oz.) can mild or medium red enchilada sauce, divided
  • 1 cup shredded, reduced-fat Mexican cheese blend, divided


  • Preheat oven to 400 degrees. Coat 11-inch x 7-inch baking dish with cooking spray and set aside.
  • If using fresh corn, cut kernels from cob; there should be 1-1½ cups. Set aside.
  • In medium skillet, heat oil over medium-high heat. Add onion and cook until translucent, 4 minutes. Add spinach, pulling it apart. Add beans and cumin and cook until cumin is fragrant, stirring often.
  • Add tomatoes and corn and cook until mixture is heated through, 5 minutes. Set vegetable and bean filling aside.
  • Arrange 2 tortillas on bottom of prepared pan. Cut 2 other tortillas in half and add 2 halves to cover bottom of pan. Spoon half the filling over tortillas. Pour on 3/4 cup enchilada sauce.
  • Sprinkle on half the cheese. Repeat, using remaining tortillas, filling, sauce and cheese. Cover pan with foil.
  • Bake Chilaquiles for 15 minutes. Uncover and bake until cheese melts and casserole is bubbly around edges, 10 minutes. Let stand 10 minutes before serving.


4 Pizzas

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