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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:

Ingredients

  • 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

Preparation

  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.

Nutrition

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

Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Breakfast
Brunch
Dinner

Style/Theme
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
May/June 2013
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