Chilaquiles is a fan favorite dish in our house. This dish can easily be made for breakfast, lunch, or dinner. It requires mostly pantry and refrigerator staples. This dish taste like you slaved over it for hours but it will take you only about 30 minutes to make from start to finish. Start cooking!
30 oz can tomato sauce
15 oz can black beans, rinsed and drained
4 cloves garlic, minced
1 tablespoon a chopped chipotle pepper in adobo
1 tablespoon cumin
1 teaspoon smoked paprika
40 corn tortilla chips
1.5 cup shredded cheddar cheese
sliced green onion
In a large skillet, on medium heat, add tomato sauce, black beans, garlic, chipotle peppers, cumin, and paprika. Bring to a simmer
While sauce is simmering, use another medium-sized frying pan and heat to medium. Add 1 teaspoon of oil. Crack 2 eggs at a time to fry. Let eggs cook for 4 minutes without touching. When yolk still looks runny but the whites are done, then remove eggs to a small plate and put aside. Fry up the last 2 eggs and set aside.
Remove half of the sauce from the skillet. Add 10 tortilla chips to pan. Stir around to coat them in the sauce. Smooth out on the pan, then add 3/4 cup of cheddar cheese. Add the other half of chips, sauce, then the last portion of cheese. Cover the sauce for 5-6 minutes so the cheese melts. Once the cheese is melted, top with the fried eggs and serve with toppings.
Recipe from How Sweet Eats