This is a recipe that I photocopied out of one of my mom's cookbooks. What cookbook, you ask? I haven't a clue. All I know is that it's page 268, in a chapter called "The Weekday Cook" (but it is not the Bon Appetit cookbook, "The Weekday Cook"). There is a drawing of an onion on the top left corner of the page. I'm going to CT this weekend to visit my family, so if I remember, I will look up which cookbook it is. Anyway. Here is the recipe for chilaquiles, which we had for dinner tonight. It's kind of like a Mexican lasagna, using tortillas instead of noodles.
1 Tbsp canola oil
1 cup chopped onions
2 garlic cloves, minced
2 cups shredded carrots
1 can (16 oz) red kidney beans, rinsed and drained
1 large tomato, chopped
1/2 cup tomato sauce
2 Tbsp chopped canned green chili peppers (I used fresh jalapenos)
1/2 tsp chili powder
3 large flour tortillas
1 cup shredded low-fat Cheddar cheese
2 tbsp minced scallions
1. Preheat the oven to 400 degrees. Coat an 8" souffle dish or a 2-quart casserole with no-stick spray; set aside.
2. In a large non-stick frying pan over medium-high heat, warm the oil. Add the onions and garlic; cook, stirring frequently, for 2-3 minutes, or until tender. Add the carrots; cook for 2 minutes.
3. Stir in the beans, tomatoes, tomato sauce, peppers, and chili powder; bring to a boil. Cook for 5 minutes, or until slightly thick. Scoop out 1/4 cup and set aside.
4. Place 1 tortilla in the bottom of the prepared dish. Top with half of the vegetable mixture and 1/3 cup of the cheddar.
5. Add another tortilla, the remaining vegetables, and 1/3 cup of the remaining cheddar. Top with the final tortilla and the reserved vegetables. Sprinkle with the scallions and the remaining 1/3 cup cheddar.
6. Bake for 15-20 minutes, or until heated through. Let stand for 5 minutes before cutting into wedges.