Crispy Tortilla Chilaquiles

Crunchy corn tortilla chips simmered briefly in mild tomato salsa, topped with seasoned pinto beans, fried eggs, avocado, and fresh cilantro.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Latin
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• quick
• crowd-pleaser
• kid-friendly

Ingredients

• 6 cup corn tortilla chips
• 1 jar mild tomato salsa
• 0.5 cup low-sodium vegetable broth
• 1 can pinto beans (drained and rinsed)
• 1 tablespoon olive oil
• 3 eggs
• 1 avocado (sliced)
• 0.5 cup cotija cheese (crumbled)
• 0.25 cup fresh cilantro

Instructions

1. In a medium saucepan, warm the drained pinto beans with 2 tablespoons of water over medium heat for 4 minutes until hot; lightly mash half of them with a fork.
2. In a large wide skillet, combine mild tomato salsa and low-sodium vegetable broth over medium heat, bringing to a gentle simmer for 3 minutes.
3. Meanwhile, heat olive oil in a nonstick skillet over medium heat. Crack eggs into the skillet and fry for 3 to 4 minutes until whites are set and edges are crisp.
4. Add corn tortilla chips to the simmering salsa skillet, gently folding for 1 minute until chips are evenly coated and slightly softened while retaining some crunch.
5. Divide saucy tortilla chips among three plates. Top each portion with warm pinto beans, a fried egg, sliced avocado, crumbled cotija cheese, and fresh cilantro.

Notes

Stir chips gently and serve promptly so they keep a pleasing balance of tender and crisp texture.

Nutrition (per serving)

• Calories: 480
• Protein: 18.5 g
• Carbohydrates: 54 g
• Fat: 21.5 g
• Fiber: 9.6 g
• Sodium: 470 mg
• Saturated Fat: 4.8 g
• Sugar: 3.8 g
• Cholesterol: 195 mg