I have made chilaquiles twice now, and both times my husband acts like he is confused about it. “Is it a soup??” “A stew?” “Seems like it should be over rice or something!” Anyway, I LIKE them, but he doesn’t seem to, so what do you do? This version was easy to make, and the addition of the tortillas (instead of tortilla chips last time) worked out fine. I wish I had had an avocado to throw in there too, but I didn’t. Here is the other version of chilaquiles I have made.
Black Bean Chilaquiles
(Everyday with Rachael Ray, Oct. 2014)
prep time: 10 min.
cook time: 20 min.
6 day-old small corn tortillas, quartered
3 tablespoons vegetable oil
1 large onion, chopped
1 16 ounce jar medium salsa
1 pound tomatoes, quartered
1 chipotle in adobo, plus 1 tsp. adobo sauce (I omitted)
1 15 ounce can black beans, rinsed
1/2 cup grated pepper jack
1/4 cup small cilantro sprigs
1 lime, cut into wedges
Preheat the oven to 300 degrees . On a baking sheet, bake the tortillas in one layer until golden, 15 minutes.
Meanwhile, in a large skillet, heat 2 tbsp. oil over medium-high. Add the onion and cook, stirring often, until lightly browned, 8 to 10 minutes.
In a blender, puree the salsa, tomatoes, chipotle and adobo sauce. Transfer to the skillet, add the beans and cook, stirring often, until warmed through, 5 minutes; season with salt and pepper.
In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Fry the eggs sunny-side up until the whites are just set, about 3 minutes; season. Stir the tortillas into the black bean sauce. Divide among bowls and sprinkle with the cheese. Top each bowl with an egg. Garnish with cilantro and lime wedges.