Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
12 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 jalapeno chiles, sliced |
4 cloves garlic, chopped |
1 (28-ounce) can black beans |
1 tablespoon cumin (a scant palmful) |
1 rounded tablespoon chile powder (a healthy palmful) |
salt and freshly ground black pepper |
1 cup beer (recommended: negra modelo) |
1 (14-ounce) can diced fire-roasted tomatoes |
small handful fresh cilantro leaves, chopped |
1 1/2 to 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 |
Directions:
1. Preheat oven to 425 degrees F.
2. Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
3. Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
4. Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
5. Cool and store for make-ahead meal.
6. 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.
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