How to Make Chilaquiles
This simple chilaquiles recipe is made easy with tomato sauce, spices, beans, baked eggs, and a homemade avocado crema.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons avocado oil
- ½ large white onion (minced)
- 1 teaspoon kosher salt (separated)
- 5 cloves garlic (peeled and minced)
- 1 green bell pepper (minced)
- 15 oz. pinto beans (drained and rinsed)
- 16 oz. salsa (any kind (we used a fire-roasted tomato salsa))
- 1 cup tomato sauce*
- 8 oz. triangle tortilla chips
- 6 large eggs
- 1.5 large avocados
- ½ cup full-fat Greek yogurt
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- ½ cup fresh chopped cilantro
- ¼ cup fresh chopped cilantro
- ⅓ cup crumbled cotija
- Fresh lime juice
Instructions
- 1
Preheat the oven to 400ºF.
- 2
Heat avocado oil in a large skillet with sides over medium/high heat. When the avocado oil is fragrant, add the onion and ¼ teaspoon of salt. Toss and sauté for 8-10 minutes.
- 3
Add the garlic to the pan and saute for an additional 1 minute and then add the diced bell pepper. Saute for 3-4 minutes.
- 4
Pour the salsa, tomato sauce, pinto beans, and the remaining salt into the pan. Bring the tomato sauce to a boil and then remove it from the heat.
- 5
Gently fold a handful of tortilla chips into the pan. It’s ok if some break, but try to keep some chips whole. Continue to add and fold chips until all the chips are coated in tomato sauce.
- 6
Make 4-6 wells in the chips and crack an egg into each well. Salt and pepper the eggs and then bake the chilaquiles for 10-15 minutes or until the eggs reach your desired doneness.
- 7
While the chilaquiles are baking prepare the avocado crema by placing all of the ingredients in a high-speed food processor. Process on low until smooth and creamy. If you would like a thinner crema, add a few teaspoons of water to the food processor.
- 8
Remove the pan from the oven and top with avocado creme, fresh cilantro, cotija, and a fresh squeeze of lime. Eat immediately.