Black bean chilaquiles with smoky chipotle (Chilaquiles de frijol negro) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 206) by Rick Bayless

  • avocados
  • black beans
  • buttermilk
  • canned chipotle chiles in adobo sauce
  • heavy cream
  • epazote
  • garlic
  • chicken broth
  • corn chips
  • queso añejo
  • EYB Comments

    Can substitute beef broth for chicken broth; crème fraîche, sour cream, or yogurt for buttermilk; feta cheese or Parmesan cheese for queso añejo, and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef broth for chicken broth; crème fraîche, sour cream, or yogurt for buttermilk; feta cheese or Parmesan cheese for queso añejo, and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • abettino on October 23, 2011

    We liked this recipe but not as much as the other Chilaquiles in Rick Bayless's books.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.