Texas Style Bacon Beans And Eggs Black Bean Chilaquiles 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

BACON CHILAQUILES WITH EGGS



Bacon Chilaquiles with Eggs image

In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

3-1/2 cups salsa
1/2 cup sour cream
1 package (9 ounces) tortilla chips
2 cups coarsely chopped fresh spinach
2 cups shredded taco cheese blend or Mexican cheese blend
12 bacon strips, cooked and crumbled
6 large eggs
1/3 cup crumbled Cotija or feta cheese
1/4 cup minced fresh cilantro
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.

Nutrition Facts : Calories 623 calories, Fat 38g fat (15g saturated fat), Cholesterol 247mg cholesterol, Sodium 1426mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

CHILAQUILES WITH BACON, EGGS, AND CHEESE



Chilaquiles With Bacon, Eggs, and Cheese image

This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel free to make your own.

Provided by Anna Stockwell

Categories     Breakfast     Bacon     Garlic     Chile     Bean     Salsa     Cheese     Egg     Cilantro     Lime     Winter     Christmas     New Year's Day     One-Pot Meal     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 12

1/2 lb. thick-cut bacon, cut into small pieces
6 garlic cloves, crushed, peeled
1 serrano chile, thinly sliced
1 (14.5-oz.) can pinto beans, drained, rinsed
2 cups jarred or homemade salsa verde, plus more for serving
8 cups thick tortilla chips, plus more
Kosher salt
4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
8 large eggs
1/4 cup cilantro leaves with tender stems
Hot sauce and lime wedges (for serving)

Steps:

  • Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  • Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
  • Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

BASIC BLACK BEANS



Basic black beans image

Provided by Lisa Fain

Number Of Ingredients 14

1 pound dried black beans
1 carrot, diced
1 onion, diced
1 tablespoon canola oil
4 cloves garlic, minced
4 chipotles chiles in adobo, chopped
1 tablespoon epazote or 2 sprigs fresh
1/2 cup chopped cilantro
1/2 teaspoon ground cumin
1 tablespoon tomato paste
1/4 cup freshly squeezed lime juice
6 cups water
2 cups chicken or vegetable broth
Salt

Steps:

  • Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
  • Drain the soaked beans.
  • In the pot you're going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for 1 minute. Add the beans, chipotles, epazote and half the cilantro.
  • Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low (liquid may still be moving and all the ingredients may still be jumping around the pot, just not as vigorously as when the heat is high. That's fine.). Stir occasionally.
  • After 1 1/2 hours, add the cumin, tomato paste, lime juice, salt, and remaining cilantro and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a bit, stir the pot and serve.

BACON AND BLACK BEAN SMASH



Bacon and Black Bean Smash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield Yield: 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 cans black beans, drained
Salt and pepper
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish
Sour cream, optional garnish

Steps:

  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES



Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F.
  • Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
  • Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
  • Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
  • Cool and store for make-ahead meal.
  • Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

BACON AND EGG CHILAQUILES



Bacon and Egg Chilaquiles image

Bacon and Egg Chilaquiles- tortilla chips, bacon, cheese, and a creamy salsa mixture are layered and baked in the oven to form a delicious Tex-Mex breakfast or brunch. Topped with a sunny-side up egg, this is one flavor-packed meal.

Provided by Christin Mahrlig

Categories     Breakfast

Number Of Ingredients 11

3 1/4 cups hot salsa
2/3 cup sour cream
1 (15.25-ounce) can yellow corn, (drained)
9 ounces tortilla chips
2 cups shredded Mexican cheese
12 slices bacon, (cooked and crumbled)
6 large eggs
1/4 cup crumbled cotija or feta cheese, (optional)
1/4 cup chopped fresh cilantro
diced red onion and sliced avocado
extra salsa and Cholulu hot sauce

Steps:

  • Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
  • In a medium bowl stir together salsa, sour cream, and corn.
  • Arrange half the tortilla chips in the bottom of the baking dish.
  • Spoon half the salsa mixture over the chips. Top with half the shredded cheese and half the bacon.
  • Repeat layers of chips, salsa, cheese, and bacon.
  • Bake uncovered for 20 to 25 minutes.
  • Meanwhile fry eggs in a large nonstick skillet.
  • To serve, top chilaquiles with fried eggs, cotija cheese, cilantro, red onion, avocado, and extra salsa.Serve with hot sauce if you want it spicier.

Nutrition Facts : Calories 620 kcal, ServingSize 1 serving

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