14.5-ounce can of diced tomatoes with green chiles (I use mild, then add hot sauce before eating)
15.5-ounce can of black beans (I use Goya low sodium)
chicken broth (any kind of broth will do, as will water in a pinch)
shredded cheese. Can be any combination of Mexican queso, jack, cheddar
salt to taste
garnish possibilities: cilantro, radishes, red onion, avocado, lime wedges, crumbled cheese, hot sauce, salsa
In This Recipe
Pre-heat oven to 300. Cut tortillas into strips, toss or spray with a bit of canola oil and salt. When the oven is ready, toast them in the oven until mostly crispy. If you want to skip this step entirely, use store-bought Mexican tortilla chips!
In a cast iron skillet/pan, heat a tablespoon of oil, then fry the onion until browned.
Add the tomatoes, beans, broth, cumin, and oregano. Add salt to taste. Cook to a rolling boil, about 10 minutes. May want to add more broth or water to make sure it's not too dry. Instead of a canned tomatoes, you can use fresh salsa, or a combination of fresh tomatoes/chiles/garlic.
Turn off heat, stir in 1 cup of cheese. Layer the crispy tortilla strips on top, nestling them into the mixture. Add the rest of the cheese.
Cover the pan with foil and put in oven for 8-10 minutes. If it's really juicy I'll take the foil off after 5 minutes. If you are not using a cast iron, transfer the bean/tomato mixture to a baking dish before adding the cheese and tortilla strips.
While the chilaquiles are cooking in the oven, fry 4-6 eggs, either sunny side up or over easy. You can always leave off the eggs, if that's not your thing. Instead fry up shredded chicken, pork, or tofu with some spices.
Take the chilaquiles out of the oven, add the eggs on top, salt and pepper to taste, and serve!
Add some or none of the following to garnish: cilantro, thinly sliced radishes, thinly sliced red onions, diced avocado, lime wedges, crumbled cheese, and lots of hot sauce. Tapatia is an old favorite for me.