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Chipotle Chilaquiles

Homemade red chipotle sauce tossed with crunchy tortilla chips and topped with black beans and cheese. Switch up brunch with this easy Mexican classic.

Ingredients

  • For the Sauce:
  • 1, 28 Ounce Can Whole Peeled Tomatoes drained and 1/2 Cup Liquid Reserved
  • 2 Canned Chipotles in Adobo
  • 1 1/2 Tablespoons Olive Oil
  • 1/2 Large White Onion diced
  • 3 Garlic Cloves grated
  • 1 Cup Low-Sodium Chicken or Vegetable Stock
  • Salt and Pepper
  • For the Chilaquiles:
  • 8 Ounces Corn Tortilla Chips
  • 1/2 Cup Canned and Rinsed Black Beans
  • 3/4 Cups Shredded Mexican Blend Cheese
  • Optional Toppings: Fried Eggs Avocado, Sliced Jalapeno, Cilantro, Cherry Tomatoes

Instructions

  1. Add canned tomatoes and chipotles to a food processor. Puree until completely smooth.
  2. Add olive oil to a large cast iron skillet and turn the flame to medium/low. Add the onions once the oil is warm. Sautee the onions until translucent and the edges start to turn golden, about 10 minutes.
  3. Add the garlic, reduce the flame to low, and cook while stirring for one minute.
  4. Carefully pour in the pureed tomatoes and stock. Stir to combine. Season with salt and pepper. Bring to a simmer. Simmer for 15 minutes until thick and reduced.
  5. While the sauce is still hot, remove from heat, stir in chips. Top with beans and cheese. Once the cheese is melted add additional toppings and serve right away. Best day of.