ALL OF THE BEANS.
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Chilaquiles with Black Beans
Recipe created for Bush's® by Julie Nielsen, author of cooking blog “Wine Me Dine Me”. Try our take on this traditional Mexican dish the next time you’re craving a savory brunch.
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
4 to 6
Ingredients
Serving Size: 4 - 6- 3 cups of your favorite salsa
- 1 (15 oz) can Bush's® Black Beans
- 4 eggs, beaten
- 36 large corn tortilla chips
- Chopped cilantro
- Chopped red onion
- Mexican crema or sour cream
- Cotija cheese or Mexican-style shredded cheese
Garnish
Cooking Instructions
- 1HEAT
In large skillet, heat salsa until slightly thickened, about 15 minutes.
Salsa
- 2COMBINE
Stir in beaten eggs, until eggs are cooked and sauce becomes creamy.
Add drained black beans, then begin adding tortilla chips, turning to coat them with salsa.Eggs
1 can of beans
Tortilla chips
- 3COOK
Cook until slightly softened, about 3 minutes.
- 4GARNISH
Divide chilaquiles onto four plates, and garnish with chopped cilantro, onion, cheese and crema.
Cilantro
Onion
Cheese
Crema or sour cream