Chilaquiles With Baked Tortillas

Chilaquiles With Baked Tortillas

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.


1 Tbsp Garlic
1/2 White Onion Quartered
1-2 Serrano Chiles
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:

  1. Bake the Tortillas
  2. Make the Sauce
  3. Heat the beans in small sauce pan
  4. Make the Eggs
  5. Assemble

To bake the tortillas:

  1. Preheat oven to 350 degrees
  2. Place tortillas on parchment paper covered baking sheet
  3. Brush both sides of each tortilla with unscented coconut oil
  4. Bake for 15-17 minutes or until crispy flipping halfway
  5. Break up into small chip sized pieces

To make the sauce:

  1. 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:

  1. Put tortilla chips in sauce and stir to cover.
  2. Place sauce covered tortillas on plate.
  3. Top with eggs, heated black beans, cotija cheese, avocado, crema, and cilantro.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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