Dive into a culinary adventure with our Tortilla Topped Double Bean and Squash Chilli! This vibrant and hearty dish brings the bold flavors of Mexican cuisine right to your kitchen, promising to tantalize your taste buds and warm your soul. Perfect for a cozy family dinner or a gathering with friends, this recipe combines nutritious ingredients with a delightful crunch from the tortillas and a gooey cheese topping. Ready to impress your guests and elevate your weeknight meals? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium squash, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 corn tortillas
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onions and sauté until translucent and softened, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Incorporate diced squash into the skillet, cooking for 5 minutes until it begins to soften and develop slight golden edges.
- Add drained and rinsed black beans and kidney beans to the skillet. Stir to combine with the vegetables.
- Pour in the diced tomatoes with their juice. Sprinkle chili powder, cumin, salt, and pepper over the mixture. Stir thoroughly to distribute spices evenly.
- Reduce heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Preheat oven to 375°F (190°C). Transfer the bean and squash mixture to a baking dish.
- Layer corn tortillas directly on top of the chili, slightly overlapping. Sprinkle shredded cheese over the tortillas.
- Bake in the preheated oven for 10-12 minutes, or until cheese is melted and tortillas are lightly crisp.
- Remove from oven and let rest for 3-5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices ahead of time. This will make the cooking process smoother and more enjoyable.
- Customize Your Beans: Feel free to mix and match your beans! If you prefer pinto beans or chickpeas, they can easily replace the black and kidney beans for a unique twist.
- Add Some Heat: If you like your chili spicy, consider adding a diced jalapeño or a pinch of cayenne pepper to the mix for an extra kick.
- Cheese Choices: Experiment with different types of cheese! Cheddar, Monterey Jack, or even a spicy pepper jack can add a delicious layer of flavor.
- Garnish Creatively: Fresh cilantro adds a pop of color and freshness, but you can also top your dish with avocado slices, sour cream, or a squeeze of lime for added richness.
- Make it Vegan: To make this dish vegan, simply omit the cheese or use a dairy-free alternative, and you’ll still enjoy a hearty and satisfying meal.
- Leftovers Delight: This dish stores well in the fridge, making it perfect for meal prep. Reheat for a quick lunch or dinner throughout the week!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
