Chilaquiles Verdes With Scrambled Eggs

A plate of chilaquiles verdes topped with scrambled eggs and black beans.

5 from 2 votes

Chilaquiles Verdes With Scrambled Eggs

Chilaquiles verdes with scrambled eggs and black beans is the most comforting savory breakfast you can make in under 30 minutes.

Servings servings

Prep Time 15

Cook Time 10

Total Time 25

Equipment

Frying pan

Ingredients

2 large eggs
1 tablespoon milk
15 ounce canned black beans drained and rinsed
½ cup shredded Mexican-blend cheese
6 ounces tortilla chips
1½ cups Mexican verde sauce

US Customary - Metric

Instructions

First, prepare the toppings for the chilaquiles. Whisk the eggs and milk in a small bowl, then pour into a lightly greased frying pan. Scramble eggs over medium heat until cooked through, about 3 to 5 minutes.
Lower the heat and add black beans and Mexican cheese. Stir to combine and cook until the cheese is gooey, about 1 to 2 minutes.
Finally, assemble the chilaquiles. Spread the tortilla chips out on a large plate, then pour the verde sauce evenly over the chips. Top evenly with the cheesy scrambled eggs and bean mixture and serve immediately.

Notes

Tortilla chips: We highly recommend making our homemade tortilla chips for this recipe - it tastes 1000% better than using store-bought! Make them the night before or the morning of so they're fresh and crunchy.

If you're in a pinch, we recommend sticking with authentic yellow corn tortilla chips from brands like Mi Nina or Que Pasa.

Making the verde sauce: When blending, try to add the water slowly - you might not end up using the entire amount the recipe calls for. The water is really just to help everything blend - too much will dilute the flavor of your sauce and make it too thin. Use your judgment and call it ready when there are no large chunks left and the consistency is relatively smooth.

Plating: We recommend using a large plate so you can spread the chips out into a single layer (a little overlapping is okay). The more surface area for pouring sauce over, the better, since chilaquiles are best served when all the chips are drenched in sauce.

Serving suggestions: Chilaquiles are a great weekend brunch recipe that 2 people can share together! This recipe is also easy to scale, so that you can make it for a larger crowd.

Scaling for one serving: If you want just one serving of chilaquiles for yourself, we recommend making the whole batch of verde sauce and then halving the rest of the ingredients. Too little sauce in your blender won't blend as easily - and leftover verde sauce is delicious with tortilla chips or on eggs, quesadillas, burritos, and enchiladas! It'll keep in the fridge in an air-tight container for 1 to 2 weeks.

Author: Nicole and Alex

Calories: 852kcal

Course: Breakfast, Brunch, Lunch

Cuisine: Mexican

Keyword: black beans, brunch, cilantro, eggs, garlic, holiday brunch, jalapeno, lime juice, mexican cheese, milk, Sunday brunch, tomatillo, tortilla chips, vegetable oil, white onion

Nutrition