Total Time
Prep 10 mins
Cook 22 mins

This hearty dish is a lighter version of the traditional Mexican breakfast favorite. Traditionally a Mexican breakfast, black bean and chicken chilaquiles require only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Ingredients Nutrition

  • cooking spray
  • 236.59 ml thinly sliced onion
  • 5 garlic cloves, minced
  • 473.18 ml shredded cooked chicken breasts
  • 425.24 g can black beans, rinsed and drained
  • 236.59 ml reduced-sodium fat-free chicken broth
  • 219.70 g canel paso salsa de chile fresco
  • 15 (90 inch) corn tortillas, cut into 1-inch strips
  • 236.59 ml shredded queso blanco (about 4 ounces)


  1. Preheat oven to 450°F.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onionl saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
  3. Place half of tortilla strips in bottom of an 11x7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450°F for 10 minutes or until tortillas are lightly browned and cheese is melted.