Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking, diced avocado and lime wedges.
- 2 corn or flour tortillas, cut into strips
- Cooking spray
- 1 tablespoon vegetable oil
- 8 slices smoky lean bacon, sliced across the strips 1/2-inch long
- 1 red onion, peeled, quartered and sliced
- 2 Fresno or jalapeño chili peppers, sliced
- 4 cloves garlic, chopped
- 1 can black beans (28 ounces)
- 1 tablespoon cumin (a scant palmful)
- 1 rounded tablespoon chili powder (a healthy palmful)
- Salt and freshly ground black pepper
- 1 cup beer, such as Negra Modelo
- 1 can diced fire-roasted tomatoes (14 ounces)
- A small handful of fresh cilantro leaves, chopped
- 1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
- 4 eggs, to prepare any style (1 per person)
- Ripe avocado, halved, pitted and diced
- Lime, cut into wedges
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer. Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.