ALL OF THE 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.
4 to 6
In large skillet, heat salsa until slightly thickened, about 15 minutes.
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.
1 can of beans
Cook until slightly softened, about 3 minutes.
Divide chilaquiles onto four plates, and garnish with chopped cilantro, onion, cheese and crema.
Crema or sour cream