An image depicting the chilaquiles bean recipe brought to you by the Bean Institute.

To download a Spanish translation of this recipe click here.



  • 50 corn tortillas
  • Vegetable cooking spray
  • 2 quarts (2 pounds) red or green bell peppers, chopped
  • 2 quarts (2 pounds) onion, chopped
  • 2 quarts (2 pounds) zucchini, sliced
  • 8 to 12 cloves garlic, minced
  • 3 quarts (1 #10 can) Black beans, rinsed, drained
  • 4 pounds boneless, skinless chicken breast, cooked, shredded
  • 2 cups canned green chilies, drained
  • 2 quarts (2 pounds) tomatoes, thinly sliced
  • 2-1/2 quarts enchilada sauce
  • 3 quarts (3 pounds) reduced-fat or regular Monterey Jack cheese

Number of Servings : 50

Serving Size: 1 1/4 cup

To download a Spanish translation of this recipe click here.


  1. Cut tortillas into ½-inch strips; place on large baking sheets and spray with cooking spray. Bake at 350°F until crisp and lightly browned, about 10 minutes, mixing occasionally.
  2. Spray small stockpot with cooking spray; heat over medium heat until hot. Sauté bell peppers, onion, zucchini, and garlic until tender, about 10 minutes. Stir in beans, chicken and chilies.
  3. Divide half of the tortilla strips between 2 large steamtable pans. Divide half the bean mixture between pans, spooning evenly over tortilla strips. Top with half the tomatoes and half of the enchilada sauce, dividing each between the pans. Sprinkle half the cheese over the enchilada sauce. Repeat layers.
  4. Bake, uncovered, at 350°F until cheese is melted and casserole is hot and bubbly, about 45 minutes. Cool 10 to 15 minutes; cut into 6×4 squares to serve.