Mouthwatering Mexican Breakfast Fiesta: Chilaquiles, Scrambled Eggs, Black Beans & Avocado Toast

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

1. 1

   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.