Easy Chilaquiles
Yield: Serves 4-5 (easy to double)
Protein-rich black beans and eggs pair with a handful of Tex-Mex staples in this versatile, satisfying, one-pan meal that can be enjoyed any time of day!


  • Optional: 6-8 ounces pork or turkey sausage or chorizo, removed from casings*
  • 3 ounces (about 3½ cups) tortilla chips**
  • 1¾ to 2 cups (14-16 ounces) salsa (a thicker salsa works well)
  • 1 cup canned or cooked black beans, rinsed & well drained if canned
  • 4-5 eggs
  • 1 cup shredded cheddar or Mexican blend cheese
  • Optional toppings for individual servings: chopped or sliced avocado or guacamole, sour cream, chopped scallions, tomatoes, and/or fresh cilantro


  1. Preheat the oven to 350℉. If using sausage, heat a 10-inch, ovenproof skillet over medium heat and sauté until browned. Remove the skillet from the heat and remove the sausage to a plate. If not using sausage, lightly grease or spray the skillet or a similar-size baking dish (9×9, 7×11, for example).
  2. Add the tortilla chips to the skillet or baking dish, pressing into the pan to crush slightly.
  3. Top with the salsa, spooning it evenly across the top. (I use a little under 2 cups and  reserve the rest for an extra dollop upon serving.)
  4. Add the beans and optional sausage or chorizo, distributing evenly.
  5. Using the back of a large spoon, form four or five “nests” for the eggs. Crack the eggs into the divots. You may season with salt and pepper, if desired, but I suggest waiting (or seasoning only the eggs) as you may find there’s enough seasoning in the ingredients without adding more.
  6. Sprinkle the cheese evenly over top, and then cover (wrapping with aluminum foil works if your skillet doesn’t have a lid) and bake for 20 minutes. Uncover and bake for about 10 more minutes, or until the eggs are set. (Check a minute or two early and allow extra time according to how firmly you like the yolks cooked.)
  7. Serve with desired toppings. Cool any leftovers and store, covered, in the refrigerator. Reheat in a 350℉ oven until warmed through, about 10-15 minutes depending on size of portion being heated.


*Keely uses soy chorizo (which she purchases at Costco) that does not need to be sautéed and provides a convenient meatless option.

**This recipe is a great way to use the broken chips at the bottom of the bag. The crumbled chips, however, are difficult to measure accurately. If you don’t have a scale, aim for a layer of chips that just covers the bottom of the skillet when lightly crunched.

Cooking for a crowd? This recipe is easy to double. Simply prepare in a 3-quart casserole or 14-inch ovenproof skillet. When doubling, you may use the whole can of black beans rather than opening a second for a small amount.

More recipes at FountainAvenueKitchen.com