Mexican Sheet-Pan Black Beans Chilaquiles
A sheet-pan Mexican chilaquiles with grilled black beans, white onion, cilantro and tomatillos, finished with ancho chile and chipotle in adobo, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then grill them over medium-high heat until well browned, about 8 minutes.
Add the white onion and tomatillos, cooking until softened, about 6 minutes.
Stir in the ancho chile and chipotle in adobo for 4 minutes.
Cook the white rice separately and fluff with a fork.
Let the beans simmer for about 15 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.