Chilaquiles with Black Beans

•kitchen.benburwell.com
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Edited bean quantity

Authored by Shanzy
2 servings

Ingredients

  • 1 1/4 c red onion diced
  • 2 garlic cloves minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground ancho chile
  • 1/2 tsp ground cumin
  • 1 c canned crushed tomatoes
  • 175 g black beans cooked (drained and rinsed if canned)
  • 1 avocado sliced
  • 1/2 lime sliced into two wedges
  • 2 eggs
  • 3 oz yellow corn tortilla chips
  • 1 1/2 oz queso fresco crumbled
  • 1 Cholula Optional

Instructions

1

Warm 2 to 3 tsp oil in a large frying pan over medium heat. Add 1 c onion, season with salt, and cook until soft, about 5-7 minutes.

2

Raise heat to medium-high, stir in garlic, smoked paprika, ancho, cumin, and cook until fragrant, about 30 seconds.

3

Add tomatoes, 1/2 c water, and season with salt. Bring to a boil, reduce to a simmer, stirring occasionally, until the sauce thickens slightly, about 8-10 minutes. Stir in black beans to warm.

4

In another pan, prepare two eggs over easy or sunny side up to preference.

5

To plate, place half the chips in each bowl and cover with beans and tomatoes. Sprinkle with crumbled queso fresco. Place an egg, half of the sliced avocado, and a lime wedge on each serving. Serve with Cholula hot sauce.