Mexican-inspired

Black Bean Chilaquiles Breakfast Skillet

Crisp tortilla chips, black beans, salsa roja, eggs, avocado, and queso fresco turn into a practical Mexican-inspired breakfast skillet.

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Black Bean Chilaquiles Breakfast Skillet

Chilaquiles are at their best when the chips soften around the edges but still keep a few crisp corners.

This skillet keeps the method simple: warm the salsa, fold in beans and chips, then let the eggs cook right on top.

Black beans make the skillet more substantial and give the salsa something to cling to.

I add them before the chips so they warm through without making the chips sit too long.

Use a salsa you already like because it becomes the sauce.

A medium-thick jarred salsa roja works well here, and a quick finish of avocado, queso fresco, cilantro, and pickled onion gives the skillet the contrast it needs.

For another recipe in this seed collection, try Turkey Taco Rice Skillet or High-Fiber Breakfast Burrito Bowls.

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Directions

  1. Heat olive oil in a large skillet over medium heat. Add the salsa and black beans and simmer for 4 minutes.
  2. Fold in the tortilla chips until lightly coated, leaving some edges exposed.
  3. Make four small wells and crack in the eggs.
  4. Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still soft.
  5. Top with avocado, queso fresco, pickled onion, cilantro, and lime juice.
  6. Serve right away while the chips still have texture.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 18 g protein, 48 g carbohydrates, 20 g fat.

Variations

Recipe Variations

- Use salsa verde instead of salsa roja.
- Add roasted poblano strips with the beans.
- Top with Greek yogurt or crema.

Notes

  • Use thicker chips; thin chips collapse too quickly.
  • For firmer eggs, cook covered for another 2 minutes.
  • Add shredded chicken if you want a more filling brunch skillet.

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