Pinto Bean Chilaquiles

May/June 2013

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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.

Pinto Bean Chilaquiles

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

  • 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.


Per serving: 431 calories; 24 g fat (5 g sat, 12 g mono); 194 mg cholesterol; 43 g carbohydrates; 1 g added sugars; 16 g protein; 11 g fiber; 684 mg sodium; 618 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

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Recipe Categories


Type of Dish
Main dish, vegetarian
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique
May/June 2013
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