inauthentic chilaquiles (veg)
Mexican, eggs, cheese, avocado, vegetarian: this is pretty much my dream meal. I started seeing chilaquile-ish things on Pinterest a few years ago and started making a stovetop version after I left Virginia and was in Florida this spring.
This version is a little more down home, less healthy, and easier to prep ahead if you want to. Work the recipe through Step 6, then refrigerate until 30 minutes before you want to bake the eggs. Even though this is breakfast, and I love breakfast food, I never really eat in the morning unless it’s a chicken biscuit. This is a good breakfast-for-dinner meal, and it’s good leftover, too (except the egg yolks will not be runny, sadly).
The whole thing takes about 45 minutes from start to finish. Here’s how to make it:
Total Time: 45
Difficulty Level: Easy
12 ounces picante sauce
1 teaspoon chipotle powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 teaspoon dried oregano
12 small corn tortillas, cut in half
2 16-ounce cans black beans, drained and rinsed
8 ounces shredded Colby Jack cheese
6 extra large eggs
For serving: sliced avocado, jalapenos, and fresh squeezed lime juice
- Preheat your oven to 400 degrees Fahrenheit.
- In a shallow bowl, mix together the picante sauce, chipotle powder, coriander, cumin, garlic powder, onion powder, and oregano. Dredge a few corn tortilla halves through the sauce mixture, coating both sides. Arrange a slightly overlapping layer of saucy tortillas in the bottom of a large casserole dish.
- Layer 1/3 of the black beans on top of the tortilla, and sprinkle with 1/3 of the shredded cheese.
- Repeat the layers until you run out of tortillas (it should be 3 layers).
- Bake for 15 minutes.
- Pull the casserole out of the oven.
- Use a large spoon to create 6 divots in the casserole. Carefully break each egg into a divot.
- Return the casserole to the oven, and continue to cook for another 15-20 minutes, or until the egg whites have set, and the yolks are still runny.
- Remove from oven. Garnish with avocado and jalapenos. Squeeze with fresh lime juice, and serve immediately.