Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
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.
