Chilaquiles is a traditional Mexican breakfast and truly one of my favorites! Traditionally they’re made with corn tortillas that have been cut into triangles and fried but with my corn intolerance, I added a Shayna’s Kitchen touch by swapping in @sietefoods tortillas. Additionally, I was cooking for a friend who prefers scrambled eggs over sunny side up, so I showed you how to do both in this dish! Definitely make it this weekend for a fun breakfast idea that’s more unique than just bacon and eggs!
refried black beans
I used the brand @betterbeanco
jar of enchilada sauce
I used @sietefoods
cut into wedges
Stack tortillas and cut into triangle shapes. I used a pizza cutter but a knife will also work.
Arrange on a baking sheet in a single layer and bake at 400F for 15-20 minutes or until golden brown and crispy.
In the meantime, heat up refried beans.
In a nonstick skillet, heat olive oil until simmering, about 5 minutes. Crack an egg into the skillet one by one. As the white cooks, cover with a lid and cook uninterrupted until the whites are set and the yolks still a bit runny.
For the scrambled eggs, crack eggs into a small bowl and add a small amount of olive oil into the bowl. Whisk until light and airy and uniform in color. Make sure to whisk in the bowl as it will add air to the eggs and make them fluffier as they cook. Heat a pan over medium high heat and add eggs to the center. Reduce the heat to medium-low and wait for the edges to start to set. Using a spatula, push the eggs from one pan to the other. Fold the eggs into themself a couple of times and cook until you reach your desired done-ness.
To plate, add warm tortilla chips to the bottom of a bowl, top with a few heaping spoons of enchilada sauce, the warmed black beans and finish with either the scrambled or sunny side up eggs. Finish with thin slices of jalapeño and a few lime wedges per plate.