Black Bean Chilaquiles: With Eggs
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A hearty Mexican breakfast dish with crispy tortilla chips simmered in a spicy tomato and black bean sauce, topped with baked eggs and creamy avocado.
Ingredients
- 14.8 ml high-heat oil, such as canola or safflower
- 1 small red onion thinly sliced
- 3 medium cloves garlic minced
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml dried oregano
- 2 diced tomatoes with chilies
- 1 black beans rinsed and drained
- 118 ml vegetable or chicken broth
- Kosher salt and freshly ground black pepper
- 1 corn tortilla chips
- 4 large eggs
- 1 large firm-ripe avocado halved, pitted, and sliced
- 118 ml Mexican crema or sour cream
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 367 mg
- Iron: 6.08 mg
- Magnesium: 152 mg
- Phosphorus: 518 mg
- Potassium: 1602 mg
- Zinc: 4.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml high-heat oil, such as canola or safflower
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml dried oregano
- 2 diced tomatoes with chilies
- 118 ml vegetable or chicken broth
- Kosher salt and freshly ground black pepper
- 1 corn tortilla chips
- 4 large eggs
- 118 ml Mexican crema or sour cream
- Lime wedges
Prepare
- 1 small red onion, thinly sliced
- Mince 3 medium cloves garlic
- 1 black beans, rinsed and drained
- 1 large firm-ripe avocado, halved, pitted, and sliced
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
Heat 1 tablespoon high-heat oil in a 10-inch oven-safe skillet over medium heat. Add the thinly sliced red onion and cook until softened, about 5 minutes, stirring occasionally.
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Step 3.
Stir in the minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon dried oregano. Cook until fragrant, about 1 minute, stirring constantly.
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Step 4.
Pour in the two 10-ounce cans diced tomatoes with chilies (including their juices), the rinsed and drained black beans, and ½ cup vegetable or chicken broth. Bring to a simmer. Cook, stirring occasionally, until the liquid has thickened slightly, about 5 minutes. Season with salt and freshly ground black pepper to taste.
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Step 5.
Stir the 8-ounce bag of corn tortilla chips into the sauce, breaking a few up as needed, until well coated. Using the back of a large spoon, create four wells in the mixture. Crack one large egg into each well, then season the eggs with salt and pepper.
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Step 6.
Transfer the skillet to the preheated oven and bake until the egg whites are set and the yolks are cooked to your liking, 9 to 11 minutes.
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Step 7.
Carefully remove the skillet from the oven. Portion the chilaquiles onto plates and serve with sliced avocado, Mexican crema or sour cream, and lime wedges.