4.5
2 ratings

Chilaquiles with Black Beans and Eggs

Red Mexican Chilaquiles wtih Black Beans and Fried Eggs - perfect for brunch!

Ingredients

  • 12-18 Fried Corn Chips
  • 2 Eggs
  • 1 1/2 Ounce Can Refried Black (or Pinto) Beans
  • 1 Teaspoon Cumin Powder
  • 1 Ounce Finely Grated Jack or Cheddar Cheese
  • 1 Ounce Feta or Cojita Cheese
  • 1 1/2 Cup Enchilada Sauce
  • A thin Tomato and Red Onion Slices
  • Limes, Cilantro, Hot Sauce and Sour Cream or Crema for Garnishing

Directions

1.Place refried bean in a sauce pan over medium heat. Add cumin powder and bring to a boil. Add 1/4 cup of water in order to thin them slightly and then cover and reduce heat to a simmer. 2.Heat the enchilada sauce in a frying pan over medium heat. 3.In the mean time, prepare 2 sunny-side-up eggs. 4.Add the tortilla chips to the enchilada sauce making sure they are all evenly coated. 5.1/2 of the tortilla chips to the bottom of a serving dish. 6.Top with the black beans and jack/cheddar cheese. 7.Add another layer of tortilla chips and top with the slices of tomato, onion and chopped cilantro. 8.Add the fried eggs and sprinkle with the feta or cojita cheese. Serve immediately

Nutritional Facts
Servings4
Calories Per Serving480
Total Fat12g19%
Sugar31gN/A
Saturated5g23%
Cholesterol94mg31%
Protein21g42%
Carbs86g29%
Vitamin A114µg13%
Vitamin B120.3µg5.3%
Vitamin B60.4mg22.2%
Vitamin C41mg68%
Vitamin D0.5µg0.1%
Vitamin E0.8mg4.2%
Vitamin K3µg4%
Calcium140mg14%
Fiber11g44%
Folate (food)183µgN/A
Folate equivalent (total)183µg46%
Iron4mg21%
Magnesium158mg39%
Monounsaturated4gN/A
Niacin (B3)7mg35%
Phosphorus474mg68%
Polyunsaturated3gN/A
Potassium1193mg34%
Riboflavin (B2)0.4mg22.7%
Sodium991mg41%
Thiamin (B1)0.6mg42.2%
Trans0.2gN/A
Zinc3mg18%