• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Bean Chilaquiles with Avocado

Category: Vegetables

 Ingredients List

  • 1/3 cup safflower or other mild vegetable oil
  • 6 corn tortillas, each cut into 8 triangles
  • 1 cup smooth, spicy salsa of your choice
  • 1/2 -3/4 cup leftover cooked Ojo De Cabra or other pinto-like beans
  • 3 eggs, beaten
  • Any or all of the following for garnish: cilantro, avocado, queso fresco, (or other cheese) sour cream


Pour the oil into cast iron pan and heat over the camp stove until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).

Pour in the salsa (carefully as it will bubble up), and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.

With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.

Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.

Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.

To serve: Divide the chilequiles among two plates and top with your garnishes of choice.

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