Vegetarian Chilaquiles

Recipe by GraceVision
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READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup safflower oil or 1/3 cup corn oil
  • 6
    corn tortillas, each cut into 8 triangles
  • 1
    cup smooth spicy salsa
  • 12 - 34
    cup cooked pinto-like beans
  • 3
    eggs, beaten
  • Any of the following for garnish
  • avocados (or other cheese) or queso fresco (or other cheese)
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DIRECTIONS

  • 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).
  • 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.
  • With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
  • Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
  • Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
  • To serve: Divide the chilequiles among two plates and top with your garnishes of choice.
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