Flexi Baked Chilaquiles
SKU:
By no means are these authentic chilaquiles. But if you are craving quick and hearty vegetarian, this is one of our go-to meals because we usually have all five ingredients in the house, either homemade or store-bought.
PSA: Uses an 8" x 8" or 9" x 9" baking pan.
Adapted from Smitten Kitchen
PSA: Uses an 8" x 8" or 9" x 9" baking pan.
Adapted from Smitten Kitchen
Ingredients
|
Corn tortilla chips, about 3 handfuls
One can of black beans (15 oz), rinsed and drained, or about the same amount homemade if you make them One can of enchilada sauce, (10-15 oz); red, green, homemade or your favorite 4-5 eggs 1 package of grated sharp cheddar cheese (8 oz) or your favorite |
Optional Prep
Dash of cooking spray or oil for the bottom of the pan Optional Add-ins Pickled jalapenos or roasted shishito peppers Fresh sliced avocado |
What To Do
Pre-heat oven to 375°F.
Rinse and drain the black beans if using canned. Open the enchilada sauce if using canned.
If you do not have a non-stick baking dish, very lightly grease or spray the bottom with cooking spray. Put a layer of tortilla chips on the bottom of your baking pan. You don't have to go all-Tetris in fitting them together, just make sure the bottom is mostly covered.
Pour about ⅓ of the enchilada sauce over the tortillas, then add about ⅓ of the beans, and a few handfuls of cheese.
Repeat twice. You'll end up with three layers of tortillas, with a sauce/bean/cheese layer at the top. Add optional peppers if you like.
Bake for 10-15 minutes until the cheese is melty. Remove carefully from oven. Using a spoon, make a few divots, and crack the eggs into them. Return to the oven for 10 minutes, tops.
Remove from the oven and let sit for a few minutes, longer if you like your yolks to be set firm.
Portion out, top with optional sliced avocado and enjoy.
Rinse and drain the black beans if using canned. Open the enchilada sauce if using canned.
If you do not have a non-stick baking dish, very lightly grease or spray the bottom with cooking spray. Put a layer of tortilla chips on the bottom of your baking pan. You don't have to go all-Tetris in fitting them together, just make sure the bottom is mostly covered.
Pour about ⅓ of the enchilada sauce over the tortillas, then add about ⅓ of the beans, and a few handfuls of cheese.
Repeat twice. You'll end up with three layers of tortillas, with a sauce/bean/cheese layer at the top. Add optional peppers if you like.
Bake for 10-15 minutes until the cheese is melty. Remove carefully from oven. Using a spoon, make a few divots, and crack the eggs into them. Return to the oven for 10 minutes, tops.
Remove from the oven and let sit for a few minutes, longer if you like your yolks to be set firm.
Portion out, top with optional sliced avocado and enjoy.
Notes and Talking Story
- By now, you know I love flexi-recipes. Have a super recipe for homemade beans or enchilada sauce? Use that! Have canned stuff on-hand? Perfect!
- Recommend using flavor-less and/or low-salt tortilla chips. The flavored ones tend to make this too salty.
- The OG recipe called for frying tortillas, but I'm lazy (efficient?!), so we mostly go with store-bought tortilla chips.
