Pinto Bean Chilaquiles

Pinto Bean Chilaquiles

4 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • Canola oil cooking spray
  • 8 6-inch corn tortillas
  • 3 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1/3 cup chili powder
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1 teaspoon sugar
  • 1 15-ounce can pinto beans, rinsed
  • 4 large eggs
  • 1/2 cup sliced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped red onion


  • Active

  • Ready In

  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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 486 calories; 29 g fat(5 g sat); 11 g fiber; 44 g carbohydrates; 16 g protein; 84 mcg folate; 194 mg cholesterol; 3 g sugars; 1 g added sugars; 3581 IU vitamin A; 3 mg vitamin C; 190 mg calcium; 5 mg iron; 801 mg sodium; 609 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Iron (26% dv), Folate & Magnesium (21% dv), Calcium (19% dv), Potassium & Zinc (18% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 medium-fat meat, 1/2 lean meat, 2 fat

Reviews 4

May 01, 2015
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By: EatingWell User
Took others' advice I took the advice of other reviewers. I only used 1/4 cup chile powder. I also fried the eggs in a separate pan and laid them on top of each serving. I used Mexican Cotija cheese (why Greek cheese for a Mexican dish?). It turned out pretty well. Pros: Fast flavorful Cons: If following recipe will fail
June 26, 2013
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By: EatingWell User
Good, and quick, but egg part doesn't work This dish was quick and flavorful, but the eggs took closer to 20 minutes to cook, and then overcooked once the heat was turned off. Also, cooking it that much longer meant that it burnt a bit on the bottom as well. It would be much better to poach the eggs separately and add them on top.
June 23, 2013
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By: EatingWell User
inedible straight to the compost bin
June 07, 2013
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By: EatingWell User
If you like mole sauces, you might like this, but it was way too much chili powder for our taste.