healthy black bean quinoa chilaquiles with fried egg
Breakfast hashes were all the rage.
Last year that is.
Wait. They still are the rage?! Eff. Um, well. Efffffffffff. Just go with me for a minute.
I think I spent 32 weekends last year browsing the brunch menu at diners looking for the next greatest hash concoction. Duck fat potatoes? You bet! Caramelized brussel sprouts? Bring ’em on! Sweet potato and chorizo? Yes, please! I was hash obsessed. I totally just sounded like a Denver pot head right there, didn’t I? Eff.
Anyways, Mr.B and I are finally back into our brunching schedule and noticed chilaquiles have been popping up on menus at our fav restaurants. At first, I didn’t even know what chilaquiles were, and I’m pretty sure I chainsawed the pronunciation. I think I said, “CHIL-A- QUILL-IQUES. Yes, because the dish comes with a quill and paper.
So, rather than risk sounding like someone from 1786 , I told Mr. B to order the chilaquiles and I’ll order the breakfast burrito. Then, when the waiter isn’t looking we will switch and no one will know (cue maniacal laugh)! This is the point where Mr. B rolls his eyes, orders the dish, and ends up eating it because it is delicious. Does anyone else ever have this problem? Sigh.
Since yours truly didn’t get any CHIL-A-QUILL-IQUES, I decided to whip some up at home. This version is all kinds of healthy, which means an entire skillet consumed is totally kosher. The whole point of the chilaquiles is the sauce ususally a mixture of tomatoes, garlic, onion, and my personal favorite, chipotle adobo peppers. All of this is simmered together and then tossed with tortilla chips, quinoa, black beans, and fried eggs for good measure.
It’s all the rage. Trust me, it’s written with quill and ink.
Healthy Black Bean Quinoa Chilaquiles with Fried Egg
3 cups corn tortilla chips
1 15oz can tomato sauce
1 15oz can fire roasted tomatoes
1 cup quinoa, cooked
1 15oz can black beans, drained, rinsed
1 yellow onion, minced
1 garlic clove
1 chipolte adobo, diced
radishes sliced, garnish
jalapeño rounds, garnish
queso fresco, garnish
3 eggs, fried
salt and pepper to taste
In a medium skillet preheated to medium-high heat, add the olive oil, onion, garlic, salt and pepper. Saute for a few minutes until softened. Add the tomato sauce, roasted tomatoes, chipotle, and cook for another few minutes making sure to stir to combine everything.
Meanwhile, place corn chips into a large skillet or serving tray. Sprinkle the quinoa and black beans over the top. Pour the tomato mixture over the quinoa, black beans, and corn chips. Give the chips a toss to make sure everything is coated. Garnish with fried egg, radish slices, jalapeno, cilantro, and queso fresca. Enjoy!
Breakfast hashes were all the rage – lol. I remember working at a creepy Holiday back in 2001 and they rolled out breakfast hashes and everyone flipped out like it was the coolest, newest, most amazing thing ever. It was funny. I want this in a bad way.
LOL!! I forget about your hotel management days! And yes, we need to make this in Cali!
Now this my kind of breakfast, lunch or dinner!
OMGeeeee! This is killer girlfriend.. especially with that fried egg on top.
MWAH! Thanks, chica. You can never go wrong with an egg on top:)
Love this recipe! Pinned to my quinoa and farro board! I could eat this for BF, lunch, or dinner. So yummy!
Thank you, Sandy!
Mmm…these chilaquiles look amazing!! I bet this would be a great breakfast-for-dinner candidate. And yes, despite 5 years of Spanish, I still trip slightly over the pronunciation of chilaquiles…delicious foods should have simpler names so I’m not embarrassed to order them in restaurants!
I KNOW?!! Why is it so hard to say? Geez….Thankfully it tastes amazing!
I just so happen to be in Mexico this very moment, and I have been STUFFING my face with chilaquiles, it’s my favorite thing to order for breakfast. I have to say yours looks equally as delicious as the ones I’ve been feasting on here! Gorgeous!
WHAT?!! So jelly. Have a blasty-blast!!!
I want this for every meal! And right now!…wish this was packable…
I think you may be on to something, Katrina! xoxo
If this is all the rage, then 2015 is in for a delicious ride. I am obsessed with this brunch option because it’s more lunch than breakfast. Chil-a-quill-iques FTW!
Heck yes! 2015 is going to be a delicious year for sure! Thanks, Sarah.
I’ve never been one for fads – because breafast, hashes, and EGGS on top of things are ALWAYS on trend!!
SIGN ME UP. With a quill pen, of course.
These look really delicious! I hope to try them this weekend. I live in Texas and we consider Chilaquiles to have torn-up day-old corn tortillas mixed into scambled eggs with onions, tomatoes and either jalapenos or serranos chopped up in them. In New Mexico, I learned to make Chilaquiles as a breakfast dish with Chicken in it. I love both styles and can’t wait to try this third style!
If you like these, you might like my homemade Ranchero Salsa that I use for Huevos Rancheros – a whole soft corn tortilla topped with a fried egg and then this salsa.
Ranchero Salsa ala Mary
½ Onion, diced
Bacon Grease or Oil
1 Garlic Clove, Pressed
1 can Rotel Tomatoes and Chiles
1 can Diced Tomatoes
1 can Fire Roasted Diced Tomatoes
3-4 Tomatoes, chopped
Pickled Jalapenos, to taste, chopped
Fresh Jalapenos, to taste, chopped
1 cup Chicken Stock
2 Tbsp dry Chicken Soup Base
Heat grease or oil in a medium sauce pan and sauté onions for 3-5 minutes, add garlic and sauté another minute. Add all the rest of the ingredients and simmer for an hour. If it is too spicy, add an additonal can of Diced Tomatoes or Fire Roasted Tomatoes or Tomato Sauce. If you add any of these to tone down the spiciness, simmer it for an additional 30 minutes. You can leave it chunky, or blend it until
Huevos Rancheros con Tocino
Fry bacon until crisp. Let the skillet cool a little then fry eggs to desired doneness.
Wrap the tortillas in dampened paper towels and microwave for 1 minute.
Place one tortilla per egg on the plate and top with fried egg then with Ranchero Salsa. Serve with bacon on the side.
BAHAHAHA!!!! I can just picture you saying chilaquiles out loud. My married name was Hispanic, so people automatically assumed I knew Spanish- this is NOT the case!!! Its become a real issue though, now all my Pandora ads are in Spanish and my junk mail too. Maybe I should go back to my maiden name…rambling… these look delicious!!!!!
I could totally eat this all day. Looks incredible.
I’ve been seeing more huevos rancheros on menus here than chilaquiles, but hey I’m up for either and/or both. Mostly both. 🙂
THE QUINOA in this. I love it.