Can someone please tell me how the heck to pronounce that.
Because honestly, I can’t even read Chilaquiles. I try to sound it out and man, it just does not work. Like at all. I sound like a total idiot and or someone who just got out of surgery and is all jacked up on pain meds.
And trust me, I know what someone on a whole lot of pain meds sounds like.
I think we are the family of broken bones and surgery. My younger brother Kai takes the crown for the most painful surgeries. Hip replacement at thirteen anyone? Broken femur at seven? Collar bone…..twice.
Yeah, he’s had a rough number of years.
Oh then there is Brendan.
Brendan was playing on the railing of our stairwell with my two oldest brothers when he was, well actually I wrote nine or ten here at first, but then my mom said he was three (well almost four)! Then she thought about it and said, “maybe you better leave it as nine or ten”. The kid is a monkey and my parents did everything they could to keep the kid from constantly climbing, jumping, swinging and exploring. They put him in gymnastics, gave him a trampoline, a bike, ice skates, even a jungle gym and the kid still wanted to climb unsafe things. Things like trees, and houses (now he flies over jumps made of snow) and um, the stairwell.
Well one time, the stairwell did him in. He slipped and fell fifteen feet on his face and basically shattered his whole face.
I know! It is crazy, but it was pretty bad.
Not sure what else he broke, but he was one lucky kid and all good in a couple of months, but his nose will never be completely straight again.
Oh and I feel I should tell you that I have not once broken a single bone.
I am such an outsider in my family. Seriously, if I did not have my dad’s nose (trust me, it is his) I would have a blood test taken.
Oh and I also feel I should tell you that I am in a huge food rut. All I want to make is fruit salsa, eggs and basically nothing else. My brain is fried. Fried.
Oh and yeah, I should probably tell you a little about these Chilaquiles. Basically they’re best breakfast, lunch or dinner. They are so quick, so easy and so good. I mean tortilla chips are involved. That is just always awesome, but then there are mangos and black beans and corn.
Oh yeah and the fried egg and the Queso fresco (obsessed!). Plus, I love the soggy baked chips on the bottom and then the crunchy baked chips on top with with the warm cheese?
It’s a flavor AND texture winner for sure.
Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco
Servings: 6 Servings
Calories Per Serving: 647 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 3 tablespoons extra virgin olive oil
- 1/2 sweet onion diced
- 2 cloves garlic minced or grated
- 1 ounce can diced green chiles drained, 4
- 3/4 cup cooked black beans (if canned rinse and drain)
- 3/4 cup grape tomatoes halved or quartered
- 1 1/2 cups corn
- 1/2 cup mango chunks
- 1 jalapeño seeded and diced
- 1/2 lime juiced
- 2 tablespoons adobo sauce
- 1 1/2 cup low sodium chicken broth
- 2 tablespoons fresh cilantro chopped
- 14-15 ounces yellow corn tortilla chips
- 3-4 fried eggs optional
- 3/4 cup queso fresco crumbled
- 1 avocado pitted and chopped
- fresh cilantro chopped
View Recipe Comments
- Preheat oven to 375°F.
- Place oil in a heavy bottom skillet and place over medium-high heat.
- Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Add the corn, mango chunks and jalapeño and sauté another 8 to 5 minutes or until the corn is caramelized and soft.
- Stir in green chiles and continue to sauté for 2 minutes. Add black beans, adobo and broth and stir together.
- Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
- Repeat until most of the chips have been added, save a few for topping. Season with salt and pepper and gently fold together. Remove from the heat.
- Crumble on the remaining tortilla chips and a little queso fresco. Bake for 12 to 15 minutes or until all liquid has been absorbed.
- While the chilaquiles bake, fry the eggs.
- Remove the chilaquiles from the oven and top with queso fresco, avocado, fresh cilantro and then the fried egg. Eat!
Ah.. I love these!