How to Make Chilaquiles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican breakfast staple of crispy tortilla chips layered with beans, tomato sauce, and baked eggs, topped with a creamy avocado sauce. Savory and satisfying, it works equally well for brunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons avocado oil
- ½ large white onion (minced)
- 1 teaspoon kosher salt (separated)
- 5 cloves garlic (peeled and minced)
- 1 green bell pepper (minced)
- 15 oz. pinto beans (drained and rinsed)
- 16 oz. salsa (any kind (we used a fire-roasted tomato salsa))
- 1 cup tomato sauce*
- 8 oz. triangle tortilla chips
- 6 large eggs
- 1.5 large avocados
- ½ cup full-fat Greek yogurt
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- ½ cup fresh chopped cilantro
- ¼ cup fresh chopped cilantro
- ⅓ cup crumbled cotija
- Fresh lime juice
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1748mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 906mg
- Calcium
- 205mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.