Chilaquiles con Huevo
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesbreakfaststreetFood
Nutrition (per serving)
880Calories
85 gProtein
60 gCarbs
30 gFat
10 gSugar
1050 mgSalt
Ingredients
- 6 Corn tortillas
- 4 Large eggs
- 1 cup Canned black beans, drained and rinsed
- 1 cup Shredded cheese, Monterey Jack or Cheddar
- 1/4 cup Chopped fresh cilantro
- 1 cup Salsa roja
- 1/2 cup Sour cream
- to taste Salt
- to taste Pepper
Method
- Start by frying the tortillas in a large skillet with about 1/2 inch of vegetable oil over medium-high heat until they are crispy and golden brown, about 30 seconds per side, then place them on a paper towel-lined plate to drain excess oil.
- In a large bowl, whisk together the eggs and a pinch of salt, then add the shredded cheese and mix well.
- Heat a large non-stick skillet over medium heat and add a small amount of oil, then pour in the egg mixture and scramble the eggs until they are cooked through, about 3-4 minutes.
- To assemble the chilaquiles, place a few of the fried tortillas in a bowl, then top with a spoonful of the scrambled eggs, a spoonful of the black beans, a spoonful of the salsa roja, and a dollop of sour cream.
- Garnish with chopped cilantro and serve immediately.
- Repeat the process for the remaining ingredients.
- Serve hot and enjoy.
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