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A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Ingredients
- 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
Directions
Step 1
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.
Step 2
Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 358 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat4g | 22% |
| Cholesterol193mg | 64% |
| Sodium963mg | 42% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber10g | 35% |
| Total Sugars5g | |
| Protein17g | |
| Vitamin C9mg | 45% |
| Calcium174mg | 13% |
| Iron3mg | 19% |
| Potassium807mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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