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Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American, Mexican
Keyword: black bean, mango
Servings: 6 Servings
Calories: 632kcal
Author: halfbakedharvest


  • 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


  • 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!


Serving: 3g | Calories: 632kcal | Carbohydrates: 68g | Protein: 16g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 654mg | Potassium: 677mg | Fiber: 9g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 20mg | Calcium: 244mg | Iron: 3.3mg