My mini-chefs are back in the kitchen this semester, and we began our session with what has become a major favorite with our own family and our friends: Chilaquiles! As I explained to the kids yesterday, it’s like a Mexican lasagna, layered with tortillas and a vegetable and black bean mixture, and topped with cheese.

Both of my classes made the dish, and both the littlest chefs and the biggest chefs seemed to be sneaking a LOT of that cheese. So, perhaps while the official recipe says to use 12 oz. of grated cheese, you had better supply yourself with just a bit more. We all agreed that squishing the squash with a fork was both fun and therapeutic.

Use whatever vegetables are available to you.  In the summer time, we might add zucchini, fresh tomato, and a finely chopped bell pepper while in winter, we choose boxed tomato, pre-steamed pumpkin or butternut squash, and locally grown winter greens. You have a wide range of what would taste delicious in this dish, so swap out as you like, but always add the beans, the salsa verde, the lime, and the yogurt.  They are what really make the chilaquiles tasty.

Chilaquiles freezes well and could be make ahead of time for a pot luck or when you’re having guests for dinner and want to spend your time hanging out with them instead of whirring around the kitchen. It’s also such a great dish to add to a lunchbox if you happen to have leftovers and only gets better a day or two after it’s cooked.

In the afternoon class, except for one student who took immediate offense to the sweet potato while we were assembling the dish, everyone had seconds and a few asked for thirds. That, of course, always makes my day.

Black Bean and Vegetable Chilaquiles

• 10  eight-inch corn tortillas, dried out on your counter or in a low-heat oven 

• 6 c. black beans (or three 15-oz. cans)

• 1 cup diced tomato

• 2 c. corn

• 2 c. squash or pumpkin, finely chopped or steamed and mashed with a fork

• 1 c. very finely chopped or grated sweet potato

• 1-2 c. greens(Swiss chard, spinach, kale, bok choy, beet greens, etc.) chopped

• 1 1/2 c. yogurt

• 1 1/2- 2 c. salsa verde (mild or spicy depending on your preference), reserving 1/4 c. for topping the finished Chilaquiles

• juice of 2 limes

• 1 1/2 t. cumin

• 12 oz. Mexican cheese or Monterey Jack, grated

1. Preheat your oven to 350 degrees F.

2. Have your mini-chef tear the tortillas into pieces about the size of a tortilla chip; set aside

3. In a large bowl, pour all the rest of the ingredients and and stir until everything is mixed in well.

4. Begin Layering your Chilaquiles in a 9×13-inch pan: Spread a half inch layer of the black bean and vegetable mixture  on the bottom of the pan, then a single layer (with no overlaps) of the tortilla pieces, another layer of the gooey mixture, another layer of the tortillas, and finish with a last layer of the gooey mixture.  Top with a layer of cheese sprinkled all over the top of the black bean and vegetable mixture.

5. Big Person: Place the pan in the oven and bake for 30-45 minutes, or until the cheese is browned to your liking.  Let cool for at least five minutes before cutting into and serving.  Top with reserved salsa verde.