Black Bean and Chicken Chilaquiles
Transform your breakfast or brunch routine with this irresistible recipe for Black Bean and Chicken Chilaquiles! This Mexican-inspired dish combines crispy golden corn tortilla chips with a rich, smoky tomato and chipotle sauce, perfectly balanced by tender shredded chicken and hearty black beans. Topped with creamy crumbled queso fresco, vibrant fresh cilantro, sliced avocado, and a dollop of tangy sour cream, every bite bursts with savory, zesty goodness. Ready in just 40 minutes, this hearty and flavorful meal is perfect for busy weeknights or impressing your weekend guests. Serve it with lime wedges for a bright, citrusy finish, and take your taste buds on a culinary adventure!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 2 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 4 pieces medium tomatoes
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 0.5 cup chicken broth
- 1 piece chipotle chili in adobo sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup queso fresco or feta cheese, crumbled
- 0.25 cup fresh cilantro, chopped
- 0.25 cup sour cream
- 1 piece sliced avocado
- 2 pieces lime wedges
Instructions
Cut the corn tortillas into triangular wedges.
Heat the vegetable oil in a deep skillet over medium-high heat. Once hot, fry the tortilla triangles in batches until they are golden and crispy. Remove and drain on paper towels.
In a blender, combine the tomatoes, chipotle chili, chicken broth, garlic, and 1/2 of the chopped onion. Blend until smooth.
In a large skillet or saucepan, heat 1 tablespoon of the vegetable oil over medium heat. Add the tomato sauce mixture and simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper.
Gently stir the black beans and shredded chicken into the tomato sauce and cook for 2-3 minutes until warmed through.
Reduce the heat to low and add the fried tortilla chips to the sauce. Toss gently to coat the chips, ensuring they are evenly covered but not soggy.
Transfer the chilaquiles to serving plates and top with crumbled queso fresco, chopped cilantro, sour cream, and avocado slices.
Serve with lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 8.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1188 mg | 25% | |
*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.
