Black Bean Chilaquile
Perfect for breakfast, brunch, or even a quick weeknight dinner, Black Bean Chilaquiles offers a mouthwatering twist on a traditional Mexican favorite. Crispy, golden corn tortilla chips are smothered in a rich, savory black bean sauce made with cumin, chili powder, and your choice of salsa, then crowned with vibrant toppings like creamy avocado, tangy crumbled cotija cheese, fresh cilantro, and juicy diced tomatoes. Quick to prepare in just 35 minutes, this crowd-pleasing dish is ideal for vegetarians and customizable for any spice level. Serve it with lime wedges for an irresistible burst of citrusy brightness. Whether it’s a casual Sunday morning or an impromptu dinner party, these chilaquiles with black beans will steal the show with every bite!
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Recipe Information
Ingredients
- 8 corn tortillas
- 1 cup vegetable oil
- 2 cups black beans, cooked or canned
- 1 cup salsa of your choice (mild, medium, or spicy)
- 2 garlic cloves, minced
- 1 onion, diced
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup tomatoes, diced (optional for garnish)
- 0.25 cup cilantro, chopped (optional for garnish)
- 1 avocado, sliced (optional for garnish)
- 0.5 cup crumbled cotija cheese (optional)
- 1 lime wedges (for serving)
Instructions
Cut the corn tortillas into wedges (quarters work best).
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the tortilla wedges in batches until crispy and golden, about 1-2 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil. Set aside.
In the same skillet, remove excess oil, leaving about 2 tablespoons, and reduce heat to medium.
Sauté the diced onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
Stir in the ground cumin, chili powder, salt, and pepper, allowing the spices to toast for about 1 minute.
Add the black beans, salsa, and vegetable broth to the skillet. Stir to combine and let it simmer for 5 minutes.
Using a fork or potato masher, lightly mash some of the black beans in the skillet to create a thick, saucy texture while leaving some beans whole.
Add the fried tortilla chips back into the skillet and gently toss them to coat with the black bean sauce. Cook for 2-3 minutes to let the flavors meld.
Remove from heat and transfer the black bean chilaquiles to a serving dish.
Top with diced tomatoes, chopped cilantro, sliced avocado, crumbled cotija cheese, and additional salsa if desired.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 7.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1024 mg | 22% | |
*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.
