Monday, July 4, 2011

Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

I often fuel myself with black beans. I also like to work eggs into the diet during race season. So, why not combine both and add a little kick Texas style? Have fun!

Total Time: 1 hr 25 min

Prep: 25 min

Inactive: 30 min

Cook: 30 min
Yield: 4 servings

Level: Easy
  • 12 corn or flour tortillas, cut into strips  
  • Cooking spray 
  • 1 tablespoon vegetable oil  
  • 8 slices smoky lean bacon, sliced across the strips 1/2-inch long  
  • 1 red onion, peeled, quartered and sliced  
  • 2 Fresno or jalapeno chiles, sliced  
  • 4 cloves garlic, chopped  
  • 1 (28-ounce) can black beans  
  • 1 tablespoon cumin (a scant palmful)  
  • 1 rounded tablespoon chile powder (a healthy palmful)  
  • Salt and freshly ground black pepper  
  • 1 cup beer (recommended: Negra Modelo)  
  • 1 (14-ounce) can diced fire-roasted tomatoes 
  • Small handful fresh cilantro leaves, chopped  
  • 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese  
  • 4 eggs, to prepare any style (1 per person)  
  • Ripe avocado, halved, pitted and diced  
  • Lime, cut into wedges


Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

1 comment:

bwheat said...

My kind of eats there. Nice high octane jet fuel!