This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.
Pinto Bean Chilaquiles
Serves 4
Active Time: 40 minutes
Total Time: 40 minutes
Ingredients
Canola oil cooking spray
8 (6-inch) corn tortillas
3 tablespoons canola oil
3 cloves garlic, minced
1/3 cup chili powder
1/4 teaspoon salt
1 1/2 cups water
1 teaspoon sugar
1 (15-ounce) can pinto beans, rinsed
4 large eggs
1/2 cup sliced radishes
1/4 cup chopped cilantro
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