Pinto Bean Chilaquiles

Prep Time:

Cook Time:

Serves: 4


  • Tip: Chilaquiles are a great way to use up little bits of leftovers that accumulate in your refrigerator – steak, chicken, pork, roasted vegetables, etc. – and the tortillas work best here if a little stale.

  • 2 tablespoons vegetable oil

  • 8 (6”) corn tortillas, cut into triangles

  • 2 cups salsa

  • 1 can or pouch (15.5 ounces) organic Green Valley Pinto Beans, drained and rinsed

  • 4 large eggs, lightly beaten

  • ½ avocado, diced

  • ½ cup sharp cheddar, shredded

  • hot sauce, optional

  • roughly chopped cilantro


  1. In a heavy skillet, heat the oil over medium–high until hot and shimmering.

  2. Add tortilla triangles and fry, stirring and flipping constantly, until browned and crisp, 3–4 minutes.

  3. Pour the salsa over the tortillas, and cook, stirring, until the tortillas soak up most of the liquid, about 1 minute.

  4. Add the pinto beans and stir to heat through.

  5. Push the chilaquiles to one side of the pan and lower the heat to medium.

  6. Add the beaten eggs to the empty side of the pan and stir until just cooked through.

  7. Gently stir the scrambled eggs into the chilaquiles.

  8. To serve, top the chilaquilas with shredded cheddar, avocado, hot sauce or salsa, chopped cilantro and serve immediately.

Final Step

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