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20 minute dinner recipes

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Pinto Bean Chilaquiles


From EatingWell:  May/June 2013

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes



  1. Preheat to 375°F.
  2. Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.
  3. Heat oil in a large skillet over medium-high heat. Add garlic, chili powder and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.
  4. Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta and onion.


Per serving : 431 Calories; 24 g Fat; 5 g Sat; 12 g Mono; 194 mg Cholesterol; 43 g Carbohydrates; 16 g Protein; 11 g Fiber; 684 mg Sodium; 618 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 medium-fat meat, 1/2 lean meat, 2 fat