THREE BEAN CHILAQUILES WITH POTATO, KALE AND CORN PATTIES

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THREE BEAN CHILAQUILES WITH POTATO, KALE AND CORN PATTIES

Chilaquiles is a traditional dish from Mexico, often served for breakfast with crispy tortillas.  This is my version with 3 different beans (any type will do, I also like it with kidney beans) and I love to serve it with lashings of fresh parsley, a good squeeze of lemon and a few potato patties on the side.  Good for breakfast, lunch or tea!

1 onion
1 clove chopped garlic
1 tbsp dried parsley
1 tbsp paprika
1 tbsp cumin
1 tsp oregano
1 tsp chilli flakes
dash of rapeseed oil
1 tsp salt
tin of chopped tomatoes or passata
1 tsp corriander seeds
tin of butter beans
tin of harricot beans
handful of frozen or fresh broad beans
1 small green pepper
fresh parsley and lemon juice

3 large potatoes
3 handfuls of kale
half a small tin of sweetcorn
dash of rapeseed oil

  1. Chop and fry the onion with the salt until soft,  add the chopped garlic and dried herbs and cook for 1 minute
  2. If using tinned tomatoes, blend them along with the corriander seeds and add to the onions
  3. If using passata, just crush the corriander seeds in a pestle and mortar
  4. Drain, rinse and add the beans and cook, uncovered on a low heat for 20 minutes
  5. Add the chopped pepper and cook for a further 15 minutes, covered if the sauce has thickened
  6. Meanwhile cook the potatoes and add the kale to the water 3 minutes before the end
  7. Drain and mash and then add the sweetcorn, salt and pepper and a dash of rapeseed oil
  8. Spray a baking sheet with oil spray
  9. Form the potato mixture into round patties and place on the baking sheet
  10. Spray the top with oil and bake for 25 minutes @ 200 until golden
  11. Serve with the beans and add a good squeeze of lemon and a sprinkle of fresh parsley
By |2017-06-13T21:57:28+00:00May 5th, 2017|Breakfast, Dinner, Lunches, Recipies, Savoury|1 Comment

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