Black Bean Chilaquile

Perfect for breakfast, brunch, or even a quick weeknight dinner, Black Bean Chilaquiles offers a mouthwatering twist on a traditional Mexican favorite. Crispy, golden corn tortilla chips are smothered in a rich, savory black bean sauce made with cumin, chili powder, and your choice of salsa, then crowned with vibrant toppings like creamy avocado, tangy crumbled cotija cheese, fresh cilantro, and juicy diced tomatoes. Quick to prepare in just 35 minutes, this crowd-pleasing dish is ideal for vegetarians and customizable for any spice level. Serve it with lime wedges for an irresistible burst of citrusy brightness. Whether it’s a casual Sunday morning or an impromptu dinner party, these chilaquiles with black beans will steal the show with every bite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 corn tortillas
• 1 cup vegetable oil
• 2 cups black beans, cooked or canned
• 1 cup salsa of your choice (mild, medium, or spicy)
• 2 garlic cloves, minced
• 1 onion, diced
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 cup tomatoes, diced (optional for garnish)
• 0.25 cup cilantro, chopped (optional for garnish)
• 1 avocado, sliced (optional for garnish)
• 0.5 cup crumbled cotija cheese (optional)
• 1 lime wedges (for serving)

Directions

Step 1

Cut the corn tortillas into wedges (quarters work best).

Step 2

Heat the vegetable oil in a large skillet over medium-high heat.

Step 3

Fry the tortilla wedges in batches until crispy and golden, about 1-2 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil. Set aside.

Step 4

In the same skillet, remove excess oil, leaving about 2 tablespoons, and reduce heat to medium.

Step 5

Sauté the diced onion until soft and translucent, about 3-4 minutes.

Step 6

Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 7

Stir in the ground cumin, chili powder, salt, and pepper, allowing the spices to toast for about 1 minute.

Step 8

Add the black beans, salsa, and vegetable broth to the skillet. Stir to combine and let it simmer for 5 minutes.

Step 9

Using a fork or potato masher, lightly mash some of the black beans in the skillet to create a thick, saucy texture while leaving some beans whole.

Step 10

Add the fried tortilla chips back into the skillet and gently toss them to coat with the black bean sauce. Cook for 2-3 minutes to let the flavors meld.

Step 11

Remove from heat and transfer the black bean chilaquiles to a serving dish.

Step 12

Top with diced tomatoes, chopped cilantro, sliced avocado, crumbled cotija cheese, and additional salsa if desired.

Step 13

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	2095.8 grams (2095.8g)

Amount per serving	% Daily Value*
Calories	3697

Total Fat 249.50g	320%
Saturated Fat 43.40g	217%
Polyunsaturated Fat 135.10g
Cholesterol 50mg	17%
Sodium 3250mg	141%
Total Carbohydrate 318.10g	116%
Dietary Fiber 73.60g	263%
Total Sugars 32.30g
Protein 80.80g	162%

Vitamin D 0IU	0%
Calcium 1004mg	77%
Iron 20mg	112%
Potassium 4134mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 8.4%

Carbs: 33.1%