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

Close-up of black bean chilaquiles garnished with white cheese and cilantro

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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

    Garnish

  • Chopped cilantro
  • Chopped red onion
  • Mexican crema or sour cream
  • Cotija cheese or Mexican-style shredded cheese

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    HEAT

    In large skillet, heat salsa until slightly thickened, about 15 minutes.

    • Salsa

  2. 2
    COMBINE

    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

  3. 3
    COOK

    Cook until slightly softened, about 3 minutes.

    • 4
      GARNISH

      Divide chilaquiles onto four plates, and garnish with chopped cilantro, onion, cheese and crema.

      • Cilantro

      • Onion

      • Cheese

      • Crema or sour cream

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