Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, easy Mexican breakfast or dinner of crispy tortilla chips layered with black beans, corn, fresh mango, and a fried egg, then topped with cheese and avocado. Tasty and satisfying any time of day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons extra virgin olive oil
- 1/2 sweet onion (diced)
- 2 cloves garlic (minced or grated)
- 1 ounce can diced green chiles (drained, 4)
- 3/4 cup cooked black beans (if canned (rinse and drain))
- 3/4 cup grape tomatoes (halved or quartered)
- 1 1/2 cups corn
- 1/2 cup mango chunks
- 1 jalapeño (seeded and diced)
- 1/2 lime (juiced)
- 2 tablespoons adobo sauce
- 1 1/2 cup low sodium chicken broth
- 2 tablespoons fresh cilantro (chopped)
- 14-15 ounces yellow corn tortilla chips
- 3-4 fried eggs (optional)
- 3/4 cup queso fresco (crumbled)
- 1 avocado (pitted and chopped)
- fresh cilantro (chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 619mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.