Quick Black Bean Chilaquiles

Cinco de Mayo - World Cuisine

A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Quick Black Bean Chilaquiles

Ingredients

1 tablespoon vegetable oil

1 onion

chopped

4 cups tortilla chips

6 large eggs

1 (15 ounce) can black beans

rinsed and drained

2 cups chipotle salsa

½ cup crumbled queso fresco

¼ cup diced red onion

1 avocado

sliced

2 tablespoons chopped fresh cilantro

Green Chile Chicken Enchilada Casserole

World Cuisine

Directions

Step 1

Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through about 5 minutes.

Step 2

Top chilaquiles with queso fresco red onion avocado and cilantro. Serve immediately.

Nutritional Information

Quick Black Bean Chilaquiles

Servings Per Recipe:6

Calories: 357.7

% Daily Value *

Protein: 16.7g 33%

Carbohydrates: 35.2g 11%

Dietary Fiber: 9.9g 40%

Sugars: 4.5g

Fat: 18.3g 28%

Saturated Fat: 4.3g 21%

Cholesterol: 192.6mg 64%

Vitamin A Iu: 664.1IU 13%

Niacin Equivalents: 4.1mg 32%

Vitamin B6: 0.4mg 26%

Vitamin C: 8.9mg 15%

Folate: 108.6mcg 27%

Calcium: 173.5mg 17%

Iron: 3.4mg 19%

Magnesium: 84.6mg 30%

Potassium: 807mg 23%

Sodium: 963.4mg 39%

Thiamin: 0.2mg 22%

Calories From Fat: 164.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.