One of my favorite meals I had for the first time in the cafeteria when I worked at Mattel was Chilaquiles. I loved working at Mattel and the cafeteria was a huge perk. There were so many healthy options and it was so nice to be able to have delicious food without having to get in a car and drive somewhere. I always looked forward to the days Chilaquiles was the special on the menu. Traditionally a Mexican breakfast, Chilaquiles are often served with eggs but can also be seen as a lunch item on menus with chicken or carne asada. I finally decided to make them for breakfast and they were so delicious.
Ingredients:
1 Tbsp Garlic
Cilantro
1/2 White Onion Quartered
1-2 Serrano Chiles
Avocado
Corn Tortillas
Unscented Coconut Oil
2 Tbsp Olive Oil
1 14.5 oz. can black beans
1 14.5 oz. can Fire Roasted Tomatoes
Cotija Cheese
Mexican Crema
Eggs Any Style – I prefer scrambled
General Instructions:
- Bake the Tortillas
- Make the Sauce
- Heat the beans in small sauce pan
- Make the Eggs
- Assemble
To bake the tortillas:
- Preheat oven to 350 degrees
- Place tortillas on parchment paper covered baking sheet
- Brush both sides of each tortilla with unscented coconut oil
- Bake for 15-17 minutes or until crispy flipping halfway
- Break up into small chip sized pieces
To make the sauce:
- Combine the following in a blender and blend until smooth:
1 14.5 oz. can Fire Roasted Tomatoes
1 Tbsp Garlic
1/2 White Onion Quartered
1-2 Serrano Chiles
2 Tbsp Olive Oil
2.Heat in small sauce pan
To Assemble:
- Put tortilla chips in sauce and stir to cover.
- Place sauce covered tortillas on plate.
- Top with eggs, heated black beans, cotija cheese, avocado, crema, and cilantro.
