These Chilaquiles are quick, easy, and inspired by the traditional Mexican breakfast dish! Crispy tortilla chips are simmered in enchilada sauce, then topped with cheese, beans, fried eggs, and more!
Servings: 6 people
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs whisked
- 2 (10 oz) cans enchilada sauce
- 1 (15 oz) can black beans rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 4-5 oz tortilla chips (4-6 heaping cups)
- Over easy eggs
- Crumbled cotija or feta
- Diced red onion
- Sour cream
- Sliced jalapeños
- Pico de Gallo
- Cubed avocado
- Lime wedges
Heat oil in a large skillet over medium-high heat.
Add diced onion, season with salt and pepper, and cook until soft, about 5-10 minutes.
Add whisked eggs to the pan and stir around until almost set, about 1 minute.
Stir in enchilada sauce and bring to a simmer.
Pour in black beans and cheese and stir until the cheese has melted.
Turn off the heat and stir in the chips until they’re fully coated — they should immediately start softening*.
Serve immediately with optional toppings.
Take 5 seconds to . We greatly appreciate it!
*I used a very thin generic brand of chips, so they softened very quickly. Keep in mind, the chips will continue to soften as they sit, so it’s important to stir the chips in then serve immediately so they still have a bit of crunch. If you’re using a thicker chip you may need to keep the dish on the stove for a bit longer.
Nutrition information does not include optional toppings.
Serving: 1person | Calories: 390kcal | Carbohydrates: 39g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1146mg | Potassium: 380mg | Fiber: 9g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 3mg