Healthy Bean Quinoa Chilaquiles with Fried Eggs Recipe

Introduction

Enjoy a vibrant twist on a classic favorite with these Healthy Bean Quinoa Chilaquiles topped with perfectly fried eggs. Packed with wholesome ingredients like quinoa and black beans, this dish offers a nutritious and satisfying start to your day or a hearty meal any time.

Ingredients

• 3 cups Tortilla Chips
• 1 can Tomato Sauce
• 1 can Fire Roasted Diced Tomatoes
• 1 cup Quinoa
• 1 can Black Beans
• 1 Yellow Onion
• 1 clove Garlic
• 1 Chipotle Pepper in Adobo Sauce
• Radish, to taste
• Jalapeño Pepper, to taste
• Queso Fresco, to taste
• Fresh Cilantro, to taste
• 3 Eggs
• Salt, to taste
• Ground Black Pepper, to taste
• 2 tablespoons Olive Oil

Instructions

1. Step 1: Heat the olive oil in a medium skillet over medium-high heat. Add the chopped yellow onion and minced garlic, seasoning with salt and black pepper. Sauté for a few minutes until the onion is softened and fragrant.
2. Step 2: Stir in the tomato sauce, fire roasted diced tomatoes, and chopped chipotle pepper in adobo sauce. Cook for several minutes, stirring occasionally, until the sauce is heated through and flavors meld. Adjust seasoning as needed.
3. Step 3: Spread the tortilla chips in a large skillet or serving dish. Evenly sprinkle cooked quinoa and drained black beans over the chips. Pour the warm tomato mixture on top and gently toss to coat all the chips and toppings.
4. Step 4: Fry the eggs to your preferred doneness in a separate pan. Arrange the eggs over the chilaquiles. Garnish with crumbled queso fresco, fresh cilantro leaves, sliced radishes, and jalapeño slices for extra heat and crunch.

Tips & Variations

• Use homemade or store-bought baked tortilla chips for a healthier option and extra crunch.
• Swap black beans for pinto or kidney beans depending on your preference.
• For a creamy touch, add a dollop of sour cream or Greek yogurt when serving.
• Add avocado slices or guacamole for richness and color contrast.

Storage

Store leftover chilaquiles and egg separately in airtight containers in the refrigerator for up to 2 days. Reheat the chilaquiles gently in a skillet over low heat to maintain crispiness; eggs are best enjoyed fresh but can be gently warmed if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quinoa in advance?

Yes, cooking quinoa ahead of time saves prep work. Refrigerate cooked quinoa in a sealed container for up to 3 days before using.

What can I use instead of queso fresco?

If you can’t find queso fresco, crumbled feta or cotija cheese make great substitutes, adding a similar salty and tangy flavor.

Healthy Bean Quinoa Chilaquiles with Fried Eggs Recipe

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★★★★★

4.6 from 105 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious and nutritious Healthy Bean Quinoa Chilaquiles topped with perfectly fried eggs. This vibrant Mexican-inspired dish combines crunchy tortilla chips, protein-packed black beans and quinoa, smoky chipotle tomato sauce, and fresh toppings like queso fresco, radish, jalapeño, and cilantro for a flavorful and wholesome meal perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups Tortilla Chips
• 1 cup Quinoa
• 1 can Black Beans
• 3 Eggs

Sauce Ingredients

• 1 can Tomato Sauce
• 1 can Fire Roasted Diced Tomatoes
• 1 Chipotle Pepper in Adobo Sauce
• 2 tablespoons Olive Oil
• 1 Yellow Onion, diced
• 1 clove Garlic, minced
• Salt, to taste
• Ground Black Pepper, to taste

Garnishes

• Queso Fresco, crumbled, to taste
• Fresh Cilantro, chopped, to taste
• Radish, thinly sliced, to taste
• Jalapeño Pepper, sliced, to taste

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Instructions

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the diced yellow onion and minced garlic, then season with salt and ground black pepper to taste. Sauté for a few minutes until the onion softens and becomes translucent.
2. Prepare Tomato Sauce: Stir in the tomato sauce, fire roasted diced tomatoes, and one chopped chipotle pepper in adobo sauce into the skillet with the sautéed onion and garlic. Cook for several more minutes, stirring occasionally, to blend the flavors and heat the sauce through. Adjust seasoning as needed.
3. Assemble Chilaquiles Base: In a large skillet or serving tray, spread out the tortilla chips evenly. Evenly sprinkle the cooked quinoa and drained black beans over the chips. Pour the warm tomato-chipotle sauce over the mixture, gently tossing to coat all the chips and ingredients evenly with sauce.
4. Garnish and Add Toppings: Top the sauced chilaquiles with crumbled queso fresco, fresh cilantro, thinly sliced radish, and jalapeño slices according to your taste preferences. These fresh garnishes add brightness and texture to the dish.
5. Cook and Add Fried Eggs: In a separate pan, fry the eggs sunny side up (or to your preferred doneness). Place the fried eggs on top of the chilaquiles just before serving, allowing the yolks to add richness to each bite.

Notes

• For a spicier dish, add more chipotle peppers or jalapeño slices.
• You can substitute black beans with pinto beans or any other preferred bean variety.
• To make this dish vegetarian and gluten-free, ensure the tortilla chips are made from corn without added wheat ingredients.
• Use fresh or canned tomatoes depending on availability but fire roasted tomatoes add a nice smoky flavor.
• Leftover chilaquiles can be refrigerated and reheated gently on the stovetop or in the oven to maintain crispiness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Keywords: Chilaquiles, Healthy Chilaquiles, Vegetarian Mexican Breakfast, Quinoa, Black Beans, Fried Eggs, Easy Mexican Recipe