- 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
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!
Ingredients
Ingredients
- 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).
- Add the tortilla chips to the skillet or baking dish, pressing into the pan to crush slightly.
- 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.)
- Add the beans and optional sausage or chorizo, distributing evenly.
- 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.
- 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.)
- 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.
Notes
*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.