Green Chilaquiles with Black Beans and Egg
Vegetarian Mexican green chilaquiles combine crisp tortilla chips, warm black beans, tangy salsa verde, and exactly one fried egg per serving. Avocado, queso fresco, onion, cilantro, and lime add a fresh finish.
- black beans
- breakfast
- brunch
- Chilaquiles
- egg
- IPFB11
- Mexican
- quick meal
- salsa verde
- skillet meal
- Vegetarian
- Rating
- 5 stars from 1 rating
Shopping options
Check ingredients to include themPackage used · most used first
Salsa verde · 2 Cup
Herdez® Salsa Verde Mild
Sale
100%
Details
Avocado · 1 Count
Fresh Medium Ripe Avocado
100%
Details
Lime · 1 Count
Fresh Organic Limes - Each
100%
Details
Canned black beans, rinsed and drained · 1.5 Cup
Goya® Black Beans
97%
Details
Ready-to-eat tortilla chips · 8 Ounce
Kroger® White Corn Restaurant Style Tortilla Chips
Sale
62%
Details
Large eggs · 4 Count
Kroger® Grade A Large White Eggs
33%
Details
Fresh cilantro, chopped · 0.25 Cup
Cilantro
25%
Details
Queso fresco, crumbled · 0.5 Cup
V&V Supremo® Queso Fresco Mexican Crumbling Cheese
Sale
20%
Details
White onion, finely diced · 0.25 Cup
Jumbo White Onions
17%
Details
Canola oil · 1 Tablespoon
Kroger® Pure Canola Oil
2%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Salsa verde-2 cups
- Large eggs-4 count
- Canned black beans-1 1/2 cups
- Queso fresco-1/2 cup
- White onion-1/4 cup
- Ready-to-eat tortilla chips-8 ounces
- Fresh cilantro-1/4 cup
- Canola oil-1 tablespoon
- Fine salt-1/4 teaspoon
- Avocado-1 medium
- Lime-1 medium
Prepare the toppings: crumble the queso fresco, dice the onion, chop the cilantro, slice the avocado, and cut the lime into four wedges. Rinse and drain the black beans if not already prepared.
Heat the canola oil in the skillet over medium heat. Crack in the eggs, spacing them evenly, and season with the salt. Cover and cook for 4 to 6 minutes, until the whites are completely firm and the yolks are thickened. Transfer the eggs carefully to the plate.
Use caution around the hot skillet and oil when cracking in the eggs and transferring them.
Cook the eggs until the whites are fully firm and the yolks reach 160°F.
Pour the salsa verde into the same skillet and add the black beans. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the beans are hot.
Add the salsa verde carefully to the hot skillet because it may splatter.
Add the tortilla chips and fold gently through the salsa-bean mixture until evenly coated, about 45 to 60 seconds. Avoid crushing the chips.
Divide immediately among four shallow bowls. Top each serving with exactly one egg, then distribute the queso fresco, onion, cilantro, and avocado evenly. Serve each portion with one lime wedge.
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