Prep 10 mins
Cook 30 mins
Adapted from my local newspaper. This makes a filling breakfast or a very nice "Breakfast for Dinner".
- 1 (28 ounce) can whole canned tomatoes, drained
- 1 fresh jalapeno pepper, seeded and coarsely chopped
- 1 small shallot, coarsely chopped
- 2 medium garlic cloves, minced
- 1 tablespoon butter
- 1 1⁄2 cups black beans, cooked or 1 (15 ounce) can black beans, drained and rinsed
- vegetable oil (for frying, about 1 cup)
- 8 corn tortillas (6 inch diameter)
- 4 eggs
- 1 cup queso fresco, crumbled or 1 cup monterey jack cheese, shredded
- 1⁄2 cup sour cream
- To prepare red sauce, put tomatoes, jalapeno pepper, shallot and garlic in a blender and process until smooth. Meanwhile heat butter in a skillet over medium heat. Pour blended sauce ingredients in skillet. Add black beans and simmer for 15 minutes, stirring occasionally.
- Heat oil for the chilaquiles in a deep pot or Dutch oven to 350 degrees F. Gently fry tortillas, one at a time, for 1 minute on each side until golden. Drain on a paper towel lined cooling rack. Sprinkle with salt.
- Alternatively, you can toast the tortillas in a 375 degree F oven for 10 -15 minutes.
- Prepare eggs to order - either poached, fried, sunny-side up, or scrambled.
- To serve: Place 1 tortilla on a plate and top with about 1/4 cup red sauce. Sprinkle with cheese and add a dollop of sour cream. Stack second tortilla on top, add some more sauce, cheese and sour cream and top with the egg.
We had these for breakfast and enjoyed them. Followed directions and it all came out perfect. Made for ZWT 5, Sultans of Spice