These black bean chilaquiles deliver a deeply savory and very spicy breakfast-for-dinner. Layers of crisp fried tortillas, smoky black bean chili, melted cheese and a bright red mole-style sauce make it HOT.
This isn’t the fastest weeknight dish, but if you want a recipe that keeps you happily occupied and rewards patience, this one is worth it.
ALL! WEEKEND! LONG!
I’ve got you covered.
Plan ahead and you can cut prep time dramatically: make one or two components in advance and go from fridge to table in 20 minutes.
Or don’t. It’s your dinner schedule.
Maybe you like eating late—10pm dinners are fine by me.
When I share a recipe like this, it’s because the result is truly worth the effort.
Would I spend a Saturday afternoon making it again?
Absolutely.
Here’s what you’re getting: layers of smoky, nutty, spicy red mole-like sauce, a jazzed-up black bean and heirloom tomato chili, crispy fried tortilla chips, and lots of melted cheese.
Top it with a fried or baked egg and you’ve got comfort in a skillet.
In short: breakfast, lunch, dinner—this works for everything.
Get it done.
- For the red sauce
- 10 large garlic cloves, unpeeled
- 2 large dried pasilla chiles
- 2 lb tomatoes
- 1 tbsp vegetable oil
- 1 small red onion, diced
- 4 tbsp almonds
- 2 tsp dried oregano
- 1/4 tsp cocoa powder
- 1/2 tsp ground cinnamon
- salt, to taste
- For the black beans
- 2 cups dried black beans, soaked overnight
- 2 tsp cumin
- 4 tsp dried oregano
- 4 tsp paprika
- 1–2 tsp chili powder
- 3 tbsp vegetable oil
- 3 medium onions, diced
- 4 cloves garlic, coarsely chopped
- 1/2 tsp salt
- 1 1/2 lb tomatoes, chopped
- For the chilaquiles
- 10–12 corn tortillas
- 1/2 cup vegetable oil, for frying
- 8 oz pepper jack cheese, grated
- To make the red sauce: preheat the oven to 350°F (177°C). Roast the unpeeled garlic cloves until fragrant, browned, and soft, about 20 minutes. Cool and peel the garlic.
- Toast the dried chiles in a dry pan until they puff slightly, about 4 minutes. Remove stems and seeds if desired.
- Broil the tomatoes on high until softened and the skins begin to blister. Heat the vegetable oil in a medium pan and sauté the diced onion until tender. Combine the tomatoes, peeled garlic, toasted chiles, almonds, oregano, sautéed onion, cocoa powder, and cinnamon in a blender and puree until smooth. Season with salt to taste and set aside.
- For the black beans: place the soaked beans in a large pot, cover with a couple of inches of water, and bring to a boil, then reduce to a simmer while you prepare the aromatics.
- Heat oil in a large skillet and sauté the diced onions over medium heat until soft, about 4–5 minutes. Add the chopped garlic, salt, cumin, oregano, paprika, and chili powder and cook for another 4–5 minutes. Add the chopped tomatoes and simmer for 15 minutes. Add this tomato mixture to the pot with the beans and simmer until the beans are tender, about another hour. Adjust seasoning with salt and pepper.
- For the tortillas: cut the tortillas into thin strips. Heat the oil in a large skillet until very hot and fry the tortilla strips in a single layer until they are lightly golden and crisp. Drain on paper towels.
- Preheat the oven to 400°F (204°C). In a large cast-iron skillet or ovenproof pan spread a thin layer of the red sauce to coat the bottom. Layer tortillas, half the black beans, a third of the grated cheese, and a little more sauce. Repeat: tortillas, beans, cheese, and sauce until ingredients are used. Make wells and crack eggs on top, one per person if desired. Bake 10–12 minutes until eggs are set to your liking and cheese is melted. Serve warm.
Breakfast for dinner EVERY DAY:
Poached Eggs in Curried Tomato Sauce
Breakfast Pizza with Hash Browns, Spinach, and Eggs
Sicilian Baked Eggs with Artichokes, Burrata, and Spicy Tomato Sauce
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