After I finished college, I lived in southern Mexico for a year.  While there, I fell in love with Mexican food.  One dish that I couldn’t get enough of was chilaquiles.  It’s usually served for breakfast or brunch but I made this for dinner.  It was a big hit!  Give my updated and healthier version of this excellent dish a try!

What you need:

• 1 tablespoon canola oil
• 4 corn tortillas, cut into triangles
• 1 cup salsa
• 1 can of Rotel diced tomatoes and green chilies (if you don’t like heat, then use plain diced tomatoes) 
• 1 can of black beans
• 2 large eggs
• 1 avocado, cut into slices
• Optional:
  Chilaquiles are a great way to use up any little leftover bits in your fridge, like shredded chicken or pork, crumbled bacon or sausage, roasted vegetables, and tofu. Just mix these in if you’d like.

What you’ll do:

1. Pour the oil into a cast iron or stainless steel skillet and warm over medium-high heat until shimmery. Add tortilla triangles and fry, stirring and flipping constantly, until browned and crisp, 3 to 4 minutes. You might need to add more oil along the way.
2. Pour the salsa and the diced tomatoes over the tortillas, and cook, stirring, until the tortillas soak up most of the tomato mixture, about 1 minute. Add the beans and stir to heat.
3. For the egg, I used a small, separate pan and sprayed it with oil.  Heat it to medium high heat and then crack the egg toward the middle of the pan. Cook until the egg whites are set (I like to get them crispy) and the yolk is as done as you like it. Alternatively, whisk the egg in a bowl before adding it to the pan and make scrambled eggs instead.
4. Put the chilaquiles onto a plate and carefully put the egg on top.
5. Garnish it with the avocado slices, queso fresco, hot sauce, and/or cilantro. Eat immediately.