These chilaquiles are the perfect combination of black beans, tortillas, cheese, avocado and sour cream. Really delicious. They’e from a cookbook I checked out from the library that has so many good-sounding things in it, it may end up on my “to buy” list. My cookbook buying has slowed way down because I have way too many, but sometimes a cookbook is good enough to warrant the purchase. We also loved this salad (especially the croutons, which I made out of whole wheat English muffins), also from a cookbook checked out of the library.
- Black Bean Chilaquiles (A Year in a Vegetarian Kitchen, p. 288)
- Southwestern Caesar Salad (The Best of America’s Test Kitchen 2008, p. 28)
