Chilaquiles are a delicious and satisfying meal that can be enjoyed any time of day. This recipe is high in fibre and protein thanks to the black beans, and it’s packed with vegetables and spices that provide vitamins and minerals.

INGREDIENTS

• 1 package of corn tortilla chips (make sure they’re gluten-free)
• 1 can of black beans, drained and rinsed
• 1 red pepper, diced
• 1 small mild red chilli diced
• 1/2 red onion, diced
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 tsp. of ground cumin
• 1 tsp. of smoked paprika
• Salt and pepper, to taste
• Avocado, sliced
• Coriander, chopped
• Lime wedges
• 2 – 4 eggs (optional)

METHOD

Preheat your oven to 200°C.

In a large pan, heat some oil over medium heat. Add the pepper, chilli, red onion, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.

Add the can of diced tomatoes, black beans, ground cumin, smoked paprika, salt, and pepper. Mix well and let the mixture simmer for a few minutes.

Place a layer of corn tortilla chips on the bottom of an oven-safe baking dish. Pour half of the bean and vegetable mixture over the chips. Repeat with another layer of chips and the remaining mixture.

Bake the chilaquiles in the oven for 10-15 minutes or until the chips are slightly golden and the mixture is hot.

Remove the chilaquiles from the oven and top with sliced avocado, chopped coriander, 1 or 2 fried eggs (optional) and lime wedges.

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