Pinto Bean Chilaquiles

Rating: 2.2 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013

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Recipe Summary test

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat to 375 degrees F.

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  • 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.

  • 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.

  • 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

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 Facts

Per Serving:
486 calories; protein 15.8g; carbohydrates 43.5g; dietary fiber 10.7g; sugars 3.3g; fat 29.4g; saturated fat 4.9g; cholesterol 194.3mg; vitamin a iu 3581.2IU; vitamin c 3.2mg; folate 84.1mcg; calcium 190.1mg; iron 4.6mg; magnesium 82.6mg; potassium 608.5mg; sodium 801.2mg; thiamin 0.2mg; added sugar 1g.
Exchanges:

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

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Reviews (2)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 1 stars
06/23/2013
inedible straight to the compost bin Read More
Sophie Johnson
Rating: 5 stars
01/11/2018
poached eggs instead and used black beans. was delicious Read More
EatingWell User
Rating: 2 stars
06/26/2013
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. Read More
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EatingWell User
Rating: 1 stars
06/07/2013
If you like mole sauces you might like this but it was way too much chili powder for our taste. Read More
EatingWell User
Rating: 2 stars
05/01/2015
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 Read More
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