Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 rounded tablespoon chile powder (a healthy palmful)
  • Salt and freshly ground black pepper
  • 1 cup beer (recommended: Negra Modelo)
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • Small handful fresh cilantro leaves, chopped
  • 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
  • 4 eggs, to prepare any style (1 per person)
  • Ripe avocado, halved, pitted and diced
  • Lime, cut into wedges
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Directions

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on February 02, 2012

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    Absolutely love this recipe! I haven't made it as a make-ahead meal (we just eat it immediately. It's really flavorful and the egg on top really makes it!

    people found this review Helpful.
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  • on June 07, 2011

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    My husband made this this weekend for brunch. He used 6 pieces of bacon but still thought it was bacon-heavy. Overall, it was on the too-spicy side (and he likes his food spicy). The recipe really cried out for another creamy element (sour cream or yogurt) which he ended up using when eating leftovers. Overall, would make again.

    people found this review Helpful.
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