Chilaquiles
This easy breakfast recipe is a great way to revitalize stale tortilla chips by baking them in a flavorful enchilada sauce and topping them with eggs.
Ingredients
- 1 green bell pepper, stem and seeds removed
- 1 small onion
- 2 garlic cloves, peeled
- 2 cups (500 ml) tortilla chips
- ½ cup (125 ml) black beans, rinsed and drained
- 1¼ cups (300 ml) red enchilada sauce
- 2 eggs
- optional: chopped cilantro, sliced avocado, diced green onion, sour cream
Directions
- Preheat oven to 425°F (220°C). Remove stem and seeds from bell pepper and cut into 1" (2.5 cm) pieces. Peel and quarter onion.
- Place the pepper, onion, and garlic into the Manual Food Processor; cover and pump the handle until coarsely chopped.
- Place the vegetable mixture into the Mini Deep Covered Baker and microwave, covered, on HIGH for 4 minutes.
- Place the cooked vegetables, tortilla chips, black beans, and sauce into a large mixing bowl, and stir to combine. Place the mixture back into the Mini Deep Covered Baker.
- Top the tortilla mixture with the eggs. Bake, uncovered, for 15–18 minutes, or until the egg whites are firm and the yolk is slightly runny.
- Remove from the oven and top with any additional toppings, if desired.
