Black Bean Chilaquiles
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Black Bean Chilaquiles will turn any morning into a celebration
Huevo con frijoles is a staple breakfast in our home. But this recipe takes our traditional Mexican breakfast to another level. Made with black beans, epazote leaves and crema, our most popular breakfast is turned into a plate-full of chilaquiles. With homemade totopo’s (chips), crumbled cotija cheese and a few red onion rounds, this complete breakfast is now one of our Christmas celebration meals.
No need to work overtime over a hot stove. This breakfast calls for a few key ingredients to transform it into a meal the entire family goes crazy for. Ingredients such as crema and cotija cheese made with Real California Milk made with sustainably sourced milk from California dairy families.
Related Recipe: Cereal French Toast
To find these key ingredients, all you have to do is look for the Real California Milk seal located on the package of Real California Milk products. Find them at your favorite grocery store in the dairy section.
Want to learn more about Real California Milk. Find more details along with recipe inspiration at RealCaliforniaMilk.com.
Black Bean Chilaquiles
Ingredients
1 cup cooking oil
8 corn tortillas sliced in eighths
2 (15 ounce) cans no salt added black beans
15 leaves epazote, plus more for garnish
1/2 cup crema Mexicana
1 teaspoon salt (or to taste)
4 eggs, fried
cotija cheese, crumbled
small red onion, sliced in rounds
Instructions
Heat oil in a large skillet over medium-high heat. Add tortilla triangles in batches of 6-8. Fry approximately 1 minute on each side or until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil. Set aside.
Place beans (undrained) and epazote leaves in a blender. Blend until smooth. Transfer mixture to a skillet over medium heat and add crema and salt. Stir to mix well; about 8 minutes.
Divide fried tortilla triangles on four plates. Top with black bean sauce, a fried egg, epazote leaves, cotija cheese and onion rounds. Serve.
