Black Bean and Beef Chilaquiles with Fried Eggs

Name: Black Bean and Beef Chilaquiles with Fried Eggs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 10 corn tortillas, cut into 1-inch strips; All-natural olive oil cooking spray; 2 tablespoons Spice Blend, recipe follows; One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies; One 15-ounce can black beans, rinsed and drained; 1 1/2 pounds cooked chopped beef brisket; 1 1/2 cups shredded pepper jack cheese; 1 cup shredded sharp white Cheddar; 4 to 6 large or jumbo organic eggs (1 per person); Butter, for the skillet; Fresh cilantro leaves, for garnish; Thinly sliced fresh Fresno and jalapeno peppers, for garnish; Lime wedges, for garnish; 1/4 cup kosher salt; 1/4 cup packed light-brown sugar; 3 tablespoons sweet or smoked sweet paprika; 1 tablespoon garlic powder; 1 tablespoon mustard seeds; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground ginger; 2 teaspoons dried oregano; 1 1/2 teaspoons cayenne pepper; 1 teaspoon ground cinnamon

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Border Bonanza

Black Bean and Beef Chilaquiles with Fried Eggs

0 Reviews

Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.

Level: Easy

Yield: 4 to 6 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1299

Total Fat

103

Saturated Fat

56

Carbohydrates

47

Dietary Fiber

11

Sugar

12

Protein

49

Cholesterol

494

Sodium

1145

Total: 55 min
Prep: 15 min
Cook: 40 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1299

Total Fat

103

Saturated Fat

56

Carbohydrates

47

Dietary Fiber

11

Sugar

12

Protein

49

Cholesterol

494

Sodium

1145

Total: 55 min
Prep: 15 min
Cook: 40 min

Ingredients

10 corn tortillas, cut into 1-inch strips

All-natural olive oil cooking spray

2 tablespoons Spice Blend, recipe follows

One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies

One 15-ounce can black beans, rinsed and drained

1 1/2 pounds cooked chopped beef brisket

1 1/2 cups shredded pepper jack cheese

1 cup shredded sharp white Cheddar

4 to 6 large or jumbo organic eggs (1 per person)

Butter, for the skillet

Fresh cilantro leaves, for garnish

Thinly sliced fresh Fresno and jalapeno peppers, for garnish

Lime wedges, for garnish

Spice Blend:

1/4 cup kosher salt

1/4 cup packed light-brown sugar

3 tablespoons sweet or smoked sweet paprika

1 tablespoon garlic powder

1 tablespoon mustard seeds

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons dried oregano

1 1/2 teaspoons cayenne pepper

1 teaspoon ground cinnamon

Directions

Preheat the oven to 400 degrees F.
Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes.
Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned.
Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.

Spice Blend:

Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

Black Bean and Beef Chilaquiles with Fried Eggs

Black Bean and Beef Chilaquiles with Fried Eggs

Spice Blend:

Spice Blend:

Categories: