Photo: Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles Recipe
Ingredients
- 12 corn or flour tortillas, cut into strips
- Cooking spray
- 1 tablespoon vegetable oil
- 8 slices smoky lean bacon, sliced across the strips 1/2-inch long
- 1 red onion, peeled, quartered and sliced
- 2 Fresno or jalapeno chiles, sliced
- 4 cloves garlic, chopped
- 1 (28-ounce) can black beans
- 1 tablespoon cumin (a scant palmful)
- 1 rounded tablespoon chile powder (a healthy palmful)
- Salt and freshly ground black pepper
- 1 cup beer (recommended: Negra Modelo)
- 1 (14-ounce) can diced fire-roasted tomatoes
- Small handful fresh cilantro leaves, chopped
- 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
- 4 eggs, to prepare any style (1 per person)
- Ripe avocado, halved, pitted and diced
- Lime, cut into wedges
Directions
Preheat oven to 425 degrees F.
Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.
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Read all 5 reviews
By Chef #990406
Colorado
on August 09, 2011
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Our family really enjoyed this -- nothing left. Easy and fast - will put in my favorite recipes!
By bdorminey_12805446
Raleigh, 73
on July 08, 2011
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Yuck! With the yummy ingredients, we thought it would have turned out much better than it did. Won't be doing this one again!
By Rend130
on June 16, 2011
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Just got done eating the leftovers of this for lunch and it was soooo good!! My husband loves Mexican food, so I have been trying to make more of it. This recipe definitely topped the charts. So easy, fast and delicious. We have had this once a week for the past 6 weeks (it's just that good. We have made it with and without a few of the ingredients, but I would say it's best when you do follow the recipe. The one exception being we just tried using multigrain tortillas and it gave the dish a lot more depth. I recommend this recipe to everyone!
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