Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Chilaquiles Recipe
    Lost? Site Map

    Vegetarian Chilaquiles

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    GraceVision's Note:

    Here's a classic one-dish Mexican breakfast originally conceived as a way to use up leftover tortillas. It doesn’t usually include beans, but this version was invented one hungry morning when a perusal of the refrigerator turned up two eggs, some leftover Rancho Gordo beans and salsa and a few odds and ends of avocado, cilantro and queso fresco. Don’t worry if you don’t have all the ingredients. As long as you have the beans, salsa, tortillas and eggs, the dish will satisfy. You’ll have breakfast on the table in the time it takes to brew the coffee. From: kitchen.apartmenttherapy.com

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1/3 cup safflower oil or 1/3 cup corn oil
    • 6 corn tortillas, each cut into 8 triangles
    • 1 cup smooth spicy salsa
    • 1/2-3/4 cup cooked pinto-like beans
    • 3 eggs, beaten

    Any of the following for garnish

    Directions:

    1. 1
      Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).
    2. 2
      Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.
    3. 3
      With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
    4. 4
      Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
    5. 5
      Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
    6. 6
      To serve: Divide the chilequiles among two plates and top with your garnishes of choice.

    Ratings & Reviews:

    • on March 10, 2010

      55

      I made these for lunch today for my husband and me. They were most excellent! I made them with some homemade "taco sauce" I had on hand that was extra spicy, and I also had some leftover black beans that needed to be eaten. What a great recipe to use those up in! Yum yum!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetarian Chilaquiles

    Serving Size: 1 (313 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 623.0
     
    Calories from Fat 414
    66%
    Total Fat 46.0 g
    70%
    Saturated Fat 4.9 g
    24%
    Cholesterol 317.2 mg
    105%
    Sodium 914.4 mg
    38%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.1 g
    20%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites