Black Bean Beef Chilaquiles With Fried Eggs Recipes

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QUICK BLACK BEAN CHILAQUILES



Quick Black Bean Chilaquiles image

A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.

Provided by Matthew Francis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, chopped
4 cups tortilla chips
6 large eggs
1 (15 ounce) can black beans, rinsed and drained
2 cups chipotle salsa
½ cup crumbled queso fresco
¼ cup diced red onion
1 avocado, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
  • Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g

BLACK BEAN & BEEF CHILAQUILES WITH FRIED EGGS



Black Bean & Beef Chilaquiles with Fried Eggs image

Recipe by Rachael Ray. breakfast for dinner

Provided by Elizabeth Hatfield

Categories     Beef

Time 1h

Number Of Ingredients 11

10 corn tortillas, cut into 1 inch strips
vegetable oil cooking spray
2 Tbsp mexi-rub (from mexican brisket recipe)
14.5oz can(s) fire-roasted diced tomatoes
15oz can(s) black beans, drained
1 1/2 lb cooked beef brisket, chopped (from mexican brisket recipe)
1 1/2 c pepper jack cheese, shredded
1 c sharp wite cheddar cheese, shredded
4-6 large eggs (1 per person)
butter for cooking the eggs
thinly sliced fresh jalapeno chiles, cilantro & lime wedges for garnish

Steps:

  • 1. Preheat the oven to 400F. Set a cooling rack over a baking sheet.
  • 2. Arrange the tortilla strips on the rack and coat with cooking spray. Sprinkle with the Mexi-Rub and bake until golden and crisp, 7-8 minutes.
  • 3. (if making this to serve on COOKDAY, leave the oven on. If making this for later in the week, you'll bake the casserole on the night of.)
  • 4. Spread the tomatoes in the bottom of a 9 by 13-inch baking dish. Scatter the black beans over the tomatoes. Top with the tortilla strips. Layer on the chopped beef and top with the cheeses.
  • 5. (Make-ahead: Let cool and refrigerate.) (Night of: Return the casserole to room temp while you preheat the oven to 400F.)
  • 6. Bake until bubbling and browned on top, 10-15 minutes.
  • 7. Meanwhile, in a skillet or on a griddle, cook the eggs in butter to each person's liking. Serve each portion of chilaquiles with a fried egg on top. Garnish with cilantro, sliced chiles, and a lime wedge.

BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS



Black Bean and Beef Chilaquiles with Fried Eggs image

Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 24

10 corn tortillas, cut into 1-inch strips
All-natural olive oil cooking spray
2 tablespoons Spice Blend, recipe follows
One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies
One 15-ounce can black beans, rinsed and drained
1 1/2 pounds cooked chopped beef brisket
1 1/2 cups shredded pepper jack cheese
1 cup shredded sharp white Cheddar
4 to 6 large or jumbo organic eggs (1 per person)
Butter, for the skillet
Fresh cilantro leaves, for garnish
Thinly sliced fresh Fresno and jalapeno peppers, for garnish
Lime wedges, for garnish
1/4 cup kosher salt
1/4 cup packed light-brown sugar
3 tablespoons sweet or smoked sweet paprika
1 tablespoon garlic powder
1 tablespoon mustard seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
  • Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

CHILAQUILES WITH FRIED EGGS



Chilaquiles with Fried Eggs image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Egg     Pepper     Breakfast     Brunch     Bake     Vegetarian     Cinco de Mayo     Tortillas     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 24

Red chile sauce:
7 dried guajillo or New Mexico chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/8 teaspoon smoked or Hungarian sweet paprika
2 tablespoons vegetable oil
2 teaspoons honey
Kosher salt, freshly ground pepper
Assembly:
Vegetable oil (for frying)
9 6" corn tortillas, quartered, or 36 large tortilla chips
Kosher salt
1 cup (4 ounces) crumbled queso fresco or mild feta
1 cup (4 ounces) shredded Monterey Jack
4 large eggs
Finely chopped white onion
Thinly sliced radishes
Chopped fresh cilantro
Lime wedges
Ingredient info: Guajillo and New Mexico chiles are sold at some supermarkets and at Latin markets. Smoked paprika is available at most supermarkets.
Special Equipment
A deep-fry thermometer

Steps:

  • For red chile sauce:
  • Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.
  • Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
  • For assembly:
  • Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.
  • Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.
  • Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.
  • Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

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