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Leftover Tortilla Chips Chilaquiles Recipe

Chilaquiles on a plate topped with salsa, avocado and cheese

This easy black bean chilaquiles recipe uses leftover tortilla chips. It’s a quick breakfast or dinner idea that can be served with toppings like pico, cheese and diced avocado.

Ingredients

Scale

For the Pico:

  • 1 small red onion, diced
  • 1 roma tomato or small tomato, diced
  • 1 lime
  • 1 tablespoon fresh cilantro, roughly chopped
  • Kosher salt and pepper to taste

For the Chilaquiles:

  • 60 white corn tortilla chips (I like to use Mi Nina White Corn Tortilla Chips)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 56 medium garlic cloves, minced
  • 1/2 a large chipotle chili in adobo sauce, minced, with 1 tablespoon adobo sauce
  • 2 15-ounce cans black beans, rinsed and drained
  •  2 cups water
  • 1 teaspoon Kosher salt

For the Toppings:

  • 1/4 cup sour cream
  • 1 tablespoon low-fat milk
  • 1 medium avocado, halved, pitted, scooped from skin, and cut into 1/2-inch dice
  • 1 tablespoon fresh lime juice
  • 3/4 cup queso fresco or queso blanco, crumbled. Shredded Monterey Jack cheese works well too.

 

Instructions

Make the pico:

Combine the diced onion and tomato in a small bowl. Add the cilantro, a squeeze of lime juice. Add a generous pinch of kosher salt and a pinch of black pepper to tasted. Set aside.

Make the chilaquiles: 

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to become translucent and light golden brown, about 10 minutes. 

Add the garlic, chipotle, and adobo sauce and cook until fragrant, about 2 minutes. 

Add the rinsed beans, 1 teaspoon salt, and the water and bring to a boil. Reduce the heat and simmer until the flavors blend, about 10 minutes. The beans will still be a bit soupy.

Remove the skillet from the heat and mash the beans with a potato masher until they form a coarse puree. (It’s fine if there are still some whole beans.)

Put the skillet back on the stove. Bring the beans to a simmer over medium-low heat. Stir in the chips and cook, stirring often, just until the tortillas soften but still retain some chewiness, about 3 minutes. (If the beans become really thick, you can thin them with a little water.)

Make the Toppings

While the beans and tortillas are cooking, mix the sour cream and milk in a small bowl. This will thin the sour cream and make it easier to drizzle. Set aside.

In another small bowl, combine the diced avocado and lime juice. Set aside.

Serve

To serve, spoon the chilaquiles onto plates. Top them with the pico, sour cream, diced avocado and cheese.

 

Notes

This recipe is slightly adapted from A Year in the Vegetarian Kitchen by Jack Bishop. I changed some of the chilaquiles ingredients and added a homemade pico.

Keywords: chilaquiles mexicanos, breakfast chilaquiles, mexican breakfast