
Chilaquiles With Black Beans & Fried Eggs
Struggle Meals - "Show Me The Mole"
20
Prep Time (minutes)
60
Cook Time (minutes)
3
ServingsIngredients
- 3 tablespoons olive oil
- 1 medium yellow onion, grated
- 1 jalapeño, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato puree
- 1 1/2 cups water
- 1/4 cup cilantro, chopped
- 15 corn tortillas
- 3 tablespoons olive oil
- 1/2 cup sharp cheddar cheese
- 1 1/2 cups black beans, rinsed and drained
- 1 small red onion, small dice
- 1/2 cup cotija cheese
- 1/4 cup cilantro
- 3 eggs
Steps
- In a cast-iron skillet, add oil, onion, jalapeños, cumin, chili powder and pepper. Saute until veggies are soft.
- On a cutting board add salt to minced garlic. Chop and smash garlic and salt back and forth several times.
- Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water and cilantro. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
- Preheat oven to 425 degrees.
- Cut tortillas into wedges. Place on sheet tray and toss with olive oil and salt. Bake for 9 to 12 minutes until crispy, tossing several times while cooking. Remove from oven.
- Remove about 1 cup of sauce from skillet. Place a layer of tortillas into sauce, add the black beans, sprinkle with cheese, add more sauce and tortilla chips and top with cheese. Place back into oven for 10 minutes.
- In a nonstick skillet, fry eggs until sunny side up. Set aside.
- Remove chilaquiles from oven and top with red onion, cotija cheese, cilantro and fried eggs. Sprinkle with salt and pepper.