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 15oz can of Green Valley Organic Pinto Beans, drained and rinsed

  • 4 large eggs, lightly beaten

  • ½ cup shredded sharp cheddar cheese

  • ½ avocado, diced

  • Hot sauce, optional

  • Cilantro, chopped


  1. In large skillet, heat oil over medium-high until hot.

  2. Add tortilla triangles. Fry 2-3 minutes until browned and crisp on each side.

  3. Pour salsa over tortillas. Stir and cook 1 minute until tortillas soak up most of liquid.

  4. Mix in pinto beans.

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

  6. Add eggs to empty side of pan. Stir until just cooked through.

  7. Gently combine scrambled eggs into chilaquiles.

  8. To serve, top chilaquilas with cheese, avocado, hot sauce, and cilantro. Serve immediately.

Final Step

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