Easy Chilaquiles
Ingredients
Chilaquiles
-
2
tablespoons
avocado oil
-
½
large
white onion, minced
-
1
teaspoon
kosher salt, separated
-
5
cloves
garlic, peeled and minced
-
1
large
green bell pepper, minced
-
15
oz
pinto beans, drained and rinsed
-
16
oz
salsa
-
1
cup
tomato sauce
-
8
oz
triangle tortilla chips
-
6
large
eggs
Avocado Crema
-
1.5
large
avocados
-
½
cup
full-fat Greek yogurt
-
3
tablespoons
fresh lime juice
-
1
teaspoon
kosher salt
-
½
cup
fresh chopped cilantro
Toppings
-
¼
cup
fresh chopped cilantro
-
⅓
cup
crumbled cotija
-
to taste
fresh lime juice
Instructions
- Preheat the oven to 400°F.
- Heat avocado oil in a large skillet over medium/high heat and sauté onion with a pinch of salt for 8-10 minutes.
- Add garlic and sauté for 1 minute, then add bell pepper and sauté for another 3-4 minutes.
- Stir in salsa, tomato sauce, pinto beans, and remaining salt; bring to a boil and remove from heat.
- Gently fold in tortilla chips until coated in sauce, keeping some whole.
- Make wells in the chips and crack an egg into each, season with salt and pepper.
- Bake for 10-15 minutes until eggs are cooked to your liking.
- While baking, prepare avocado crema by blending all crema ingredients until smooth.
- Remove from oven and top with avocado crema, cilantro, cotija, and lime juice.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
342
Total fat
17g
Total carbohydrates
34g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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