This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.
Pinto Bean Chilaquiles
Active Time: 40 minutes Total Time: 40 minutes
Serves 4- Canola oil cooking spray
- 8 (6-inch) corn tortillas
- 3 tablespoons canola oil
- 3 cloves garlic, minced
- 1/3 cup chili powder
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1 teaspoon sugar
- 1 (15-ounce) can pinto beans, rinsed
- 4 large eggs
- 1/2 cup sliced radishes
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped red onion
Preheat the oven to 375 degrees F.
Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.
Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar, and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.
Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta, and onion.
Recipe nutrition per serving: 431 Calories, Total Fat: 24 g, Saturated Fat: 5 g, Cholesterol: 194 mg, Carbohydrates: 43 g, Fiber: 11 g, Total Sugars: 3 g, Added Sugars: 1 g, Protein: 16 g, Sodium: 683 mg, Potassium: 618 mg, Folate: 84 mcg, Calcium: 194 mg.
Carbohydrate Servings 2 1/2
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