Best 3 Black Bean And Beef Chilaquiles With Fried Eggs Recipes

**Black Bean and Beef Chilaquiles with Fried Eggs: A Flavorful Fusion of Mexican and American Cuisine**

Indulge in the tantalizing fusion of Mexican and American flavors with this delectable recipe for Black Bean and Beef Chilaquiles with Fried Eggs. Crispy corn tortillas are smothered in a rich and savory sauce made from tender shredded beef, zesty black beans, and a blend of aromatic spices. Top each serving with a perfectly fried egg for an extra layer of richness and protein. This hearty and flavorful dish is perfect for breakfast, brunch, or lunch, and is sure to become a family favorite.

In addition to the main recipe, this article also includes a collection of other delicious chilaquiles variations to satisfy every palate. From classic green chilaquiles made with tomatillo salsa to indulgent shrimp and crab chilaquiles, there's something for everyone in this comprehensive guide to this versatile Mexican dish. So gather your ingredients, fire up the stove, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES

Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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

Steps:

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.

BLACK BEAN & BEEF CHILAQUILES WITH FRIED EGGS

Black Bean & Beef Chilaquiles with Fried Eggs image

Recipe by Rachael Ray. breakfast for dinner

Provided by Elizabeth Hatfield

Categories Beef

Time 1h

Number Of Ingredients 11

Ingredients

10 corn tortillas, cut into 1 inch strips
vegetable oil cooking spray
2 Tbsp mexi-rub (from mexican brisket recipe)
14.5oz can(s) fire-roasted diced tomatoes
15oz can(s) black beans, drained
1 1/2 lb cooked beef brisket, chopped (from mexican brisket recipe)
1 1/2 c pepper jack cheese, shredded
1 c sharp wite cheddar cheese, shredded
4-6 large eggs (1 per person)
butter for cooking the eggs
thinly sliced fresh jalapeno chiles, cilantro & lime wedges for garnish

Steps:

1. Preheat the oven to 400F. Set a cooling rack over a baking sheet.
2. Arrange the tortilla strips on the rack and coat with cooking spray. Sprinkle with the Mexi-Rub and bake until golden and crisp, 7-8 minutes.
3. (if making this to serve on COOKDAY, leave the oven on. If making this for later in the week, you'll bake the casserole on the night of.)
4. Spread the tomatoes in the bottom of a 9 by 13-inch baking dish. Scatter the black beans over the tomatoes. Top with the tortilla strips. Layer on the chopped beef and top with the cheeses.
5. (Make-ahead: Let cool and refrigerate.) (Night of: Return the casserole to room temp while you preheat the oven to 400F.)
6. Bake until bubbling and browned on top, 10-15 minutes.
7. Meanwhile, in a skillet or on a griddle, cook the eggs in butter to each person's liking. Serve each portion of chilaquiles with a fried egg on top. Garnish with cilantro, sliced chiles, and a lime wedge.

QUICK BLACK BEAN CHILAQUILES

Quick Black Bean Chilaquiles image

A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.

Provided by Matthew Francis

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cups tortilla chips
6 large eggs
1 (15 ounce) can black beans, rinsed and drained
2 cups chipotle salsa
½ cup crumbled queso fresco
¼ cup diced red onion
1 avocado, sliced
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g

Tips:

Use day-old tortillas: This will help them hold their shape better when fried.
Cut the tortillas into even strips: This will ensure that they cook evenly.
Don't overcrowd the pan when frying the tortillas: This will prevent them from sticking together.
Use a deep fryer or a large saucepan with high sides: This will help to prevent splattering.
Fry the tortillas in batches: This will help to prevent the oil from getting too hot.
Drain the tortillas on paper towels: This will help to remove any excess oil.
Use a variety of toppings: This will add flavor and texture to your chilaquiles.
Serve chilaquiles immediately: This will prevent the tortillas from getting soggy.

Conclusion:

Black bean and beef chilaquiles with fried eggs is a delicious and easy-to-make breakfast, lunch, or dinner. With its combination of flavors and textures, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to use up your leftover tortillas, give black bean and beef chilaquiles a try!