Pinto Bean Chilaquiles: Recipe for a Fun Fiesta

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients:

• Canola oil cooking spray
• 8 (6-inch) corn tortillas
• 3 tablespoons canola oil
• 3 cloves garlic, minced
• 1/3 cup chili powder (not hot, unless you want a very spicy sauce)
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1 teaspoon sugar
• 1 (15-ounce) can pinto beans, rinsed
• 4 large eggs
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped red onion

Directions:

1. Preheat oven to 375 F.
2. Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.
3. Heat oil in a large skillet over medium-high heat. Add garlic, chili powder and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.
4. Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta and onion.
5. Eat the pinto bean chilaquiles and enjoy!

Recipe nutrition per serving: 431 Calories, Total Fat: 24 g, Saturated Fat: 5 g, Cholesterol: 194 mg, Carbohydrates: 43 g, Fiber: 11 g, Total Sugars: 3 g, Added Sugars: 1 g, Protein: 16 g, Sodium: 683 mg, Potassium: 618 mg, Folate: 84 mcg, Calcium: 194 mg.

Carbohydrate Servings 2 1/2

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