Mexican Honey-Glazed Black Beans Chilaquiles
A honey-glazed Mexican chilaquiles with grilled black beans, tomatillos, poblano peppers and lime, finished with chipotle in adobo and cumin, served over corn tortillas.
Ingredients
Instructions
Drain and season the black beans, then grill them over medium-high heat until well browned, about 7 minutes.
Add the tomatillos, poblano peppers and lime, cooking until softened, about 3 minutes.
Stir in the lime juice, chipotle in adobo and cumin for 3 minutes.
Warm the corn tortillas separately.
Let the beans simmer for about 12 minutes so the flavors meld.
Squeeze the lime over just before serving.
Serve hot over the corn tortillas, 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.