A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- Tortilla chips: 4 cups
- eggs: 6 piece
- black beans: 1 can (15 ounce can, drained)
- chipotle salsa: 2 cups
- crumbled queso fresco: 0.5 cup
- red onion: 0.25 cup (diced)
- avocado: 1 piece (sliced)
- fresh cilantro: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
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Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
