Mouthwatering Mexican Breakfast Fiesta: Chilaquiles, Scrambled Eggs, Black Beans & Avocado Toast
Discover a mouthwatering and visually stunning Mexican breakfast fiesta recipe featuring crispy chilaquiles, fluffy scrambled eggs, creamy black beans, and avocado toast, perfect for an Intermediate-level cook following a Standard diet. This dish is sure to impress with its cinematic appeal and rich flavors.
Allergens
Wheat (in tortillas), eggs, milk (in sauce)
Ingredients
- 12 corn tortillas, cut into quarters 2 cups red enchilada sauce 4 large eggs 1/4 cup milk or cream 1 tsp salt, divided 1/2 tsp black pepper, divided 2 tbsp olive oil 1 can (15 oz) black beans, drained and rinsed 1 ripe avocado 4 slices of whole
- grain bread 2 cloves garlic, minced 1/2 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/2 jalapeño, finely chopped (optional) Fresh cilantro leaves for garnish Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, toss the tortilla quarters with the enchilada sauce until evenly coated. Arrange them in a single layer on a baking sheet and bake for 20 25 minutes or until crispy, flipping once halfway through. In another bowl, whisk together the eggs, milk (or cream), 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp of olive oil in a non stick skillet over medium heat. Pour in the egg mixture and scramble until just set. Remove from heat and keep warm. In another skillet or saucepan, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sauté for about 30 seconds, then add the black beans. Season with salt and pepper to taste. Cook for 5 minutes until heated through. Toast the bread slices in a toaster or toaster oven until golden brown. Spread avocado on each slice and season with salt and pepper to taste. Assemble the dish by placing the chilaquiles on one side of the plate, scrambled eggs in the middle, black beans on the other side, and avocado toast above. Garnish with cherry tomatoes, red onion, jalapeño (if using), and fresh cilantro leaves.
Chef’s Insight
The key to a delicious Mexican breakfast is in the balance of flavors and textures, from the crispy chilaquiles to the creamy black beans and fluffy scrambled eggs. Don't be afraid to adjust the seasoning to your taste.
Notes
Feel free to add more or less heat with jalapeños, or swap them out for your favorite hot sauce. You can also substitute the bread for corn tortillas and make them into mini tostadas if desired.