Chilaquiles, a beloved Mexican breakfast classic, features crispy tortillas bathed in a luscious salsa or mole sauce, harmoniously blended with eggs, and complemented by the creaminess of queso fresco (fresh Mexican cheese) and the earthy richness of black beans. In our revitalized rendition, we’ve infused it with an extra burst of flavor, courtesy of fresh tomatoes, fragrant cilantro, and a hint of jalapeño. For those seeking an extra kick, don’t shy away from leaving in those jalapeño seeds.
This revamped Black Bean Chilaquiles recipe not only delights the palate but also embraces heart health with its use of wholesome ingredients like egg whites, high-protein black beans, and canola oil, which contains heart-healthy unsaturated fats. Dive into a plate of this flavorful masterpiece guilt-free, and savor the goodness of a heart-healthy Mexican breakfast.
Ingredients:
- 6 large egg whites
- 2 large eggs
- 1/4 teaspoon salt
- 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then crosswise into 1-inch squares
- 1/2 cup crumbled queso fresco or farmer’s cheese, plus an additional 1/4 cup for garnish
- 3/4 cup canned no-salt-added black beans, rinsed and drained
- 1 teaspoon chipotle powder
- 2 teaspoons canola oil
- 1/2 cup chopped onion
- 1 medium jalapeño, seeds and ribs discarded if desired, finely chopped
- 1 1/2 cups chopped, seeded tomatoes
- 1/3 cup freshly chopped cilantro
Instructions:
- In a spacious bowl, gently whisk together the egg whites, eggs, and a pinch of salt. Add in the tortilla squares and half a cup of queso fresco, stirring to combine.
- In a separate bowl, mix the black beans with the smoky chipotle powder. Carefully fold this bean mixture into the egg white concoction, allowing the tortillas to absorb the flavors. Set aside for a moment to allow the tortillas to soften.
- In a generously sized nonstick skillet, warm up the canola oil over medium heat, ensuring it coats the bottom evenly. Sauté the onion and jalapeño for approximately 3 minutes, occasionally stirring.
- Blend the tomatoes into the egg white mixture. Pour this medley into the skillet and cook for approximately 4 to 5 minutes, or until the eggs set to perfection. Stir occasionally to ensure even cooking. Just before serving, sprinkle the dish with freshly chopped cilantro and the remaining quarter cup of queso fresco for an exquisite finishing touch.
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