"A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning."
- Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
- Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Per Serving: 358 calories;18.3 g fat;35.2 g carbohydrates;16.7 g protein;193 mg cholesterol;963 mg sodium.Full nutrition
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