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Smoky Chipotle And Black Bean Chilaquiles

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Rachael Ray
Related tags
sides low carb vegetarian cinco de mayo dinner latin mexican
Nutrition per serving    (USDA % daily values)
CAL
533
FAT
117%
CHOL
31%
SOD
84%

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Ingredients for 6 servings

10 6-inch corn tortillas or 4-5 cups stale corn tortilla chips

4 tablespoons vegetable oil, divided

1 tablespoon cumin

1 teaspoon coriander

Zest and juice of 1 lime, divided

1 medium red onion, chopped

3 cloves garlic, finely chopped or grated

2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 tablespoon adobo sauce (from a 7 ounce can)

2 cans diced fire-roasted tomatoes, drained (15 ounces each)

salt and freshly ground pepper

2 tablespoons butter

3 cups corn, fresh off the cob or frozen and defrosted

2 cans black beans, drained (15 ounces each)

A few dashes of hot sauce

3/4 cup shredded monterey jack cheese

3/4 cup shredded smoked cheddar cheese

3 scallions, chopped on the bias

1/2 cup chopped cilantro (about a handful)

1 container sour cream (8 ounces)

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