Easy Chilaquiles

Being from San Diego, it’s only right that I have a strong love for Mexican – or even Mexican inspired – foods. I decided to share my version of chilaquiles. Although this is not traditional, it is absolutely delicious. I usually like to add oregano to the sauce as well, I just forgot in the video (woops!). You could also top this with scrambled eggs! This makes quite a large portion – enough to feed 4-5 people generously, so keep that in mind when you’re making it! I hope you give this a try & enjoy!

Ingredients:
1 can pinto beans, rinsed and drained
1 ½ cups cooked chicken, diced or shredded (Or leave this out and keep it vegetarian)
1 onion, diced
1 bell pepper, diced
1 tomato, diced
2 green onions, chopped
1 8oz can tomato sauce
1 ½  tablespoon cumin
1 ½ tablespoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
1 cup tortilla chips
1 tablespoon olive oil

Topping Suggestions:
Scrambled or poached eggs
Sour cream or Greek yogurt
Avocado slices
Radish slices
Pickled jalapenos
Chopped Cilantro
Shredded cheese

Directions:
Heat the olive oil in a large skillet over medium high heat. Add the onions, bell peppers and green onions. Cook until softened and translucent. Add in the tomatoes and let cook down until softened. Then add the pinto beans, salt and pepper and cook for an additional minute.

Mix the cumin, chili powder, onion powder and garlic powder into the tomato sauce and add it into the onion and vegetable mixture. Give everything a quick mix so the sauce is covering everything in the skillet, then let it simmer for about 3-4 minutes or until it thickens just slightly. Taste the sauce to see if any additional salt, pepper or spices are needed. Add the tortilla chips to the sauce and mix, crushing the chips slightly. Remove the skillet from the heat and top with desired toppings (see suggested above). Enjoy!

Easy Chilaquiles

Although this is not traditional, it is absolutely delicious.

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Course Main Course

Ingredients

  

• 1 can pinto beans rinsed and drained
• 1 ½ cups cooked chicken diced or shredded (Or leave this out and keep it vegetarian)
• 1 onion diced
• 1 bell pepper diced
• 1 to mato diced
• 2 green onions chopped
• 1 8 oz can tomato sauce
• 1 ½ tablespoon cumin
• 1 ½ tablespoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 cup tortilla chips
• 1 tablespoon olive oil

Topping Suggestions:

• Scrambled or poached eggs
• Sour cream or Greek yogurt
• Avocado slices
• Radish slices
• Pickled jalapenos
• Chopped Cilantro
• Shredded cheese

Instructions

 

• Heat the olive oil in a large skillet over medium high heat. Add the onions, bell peppers and green onions. Cook until softened and translucent. Add in the tomatoes and let cook down until softened. Then add the pinto beans, salt and pepper and cook for an additional minute.
• Mix the cumin, chili powder, onion powder and garlic powder into the tomato sauce and add it into the onion and vegetable mixture. Give everything a quick mix so the sauce is covering everything in the skillet, then let it simmer for about 3-4 minutes or until it thickens just slightly. Taste the sauce to see if any additional salt, pepper or spices are needed. Add the tortilla chips to the sauce and mix, crushing the chips slightly. Remove the skillet from the heat and top with desired toppings (see suggested above). Enjoy!

Keyword Easy Chilaquiles