These black bean chilaquiles make for a deeply savory and VERY spicy breakfast for dinner. Layers of crispy fried tortillas, black bean chili, cheese and a red mole sauce make it HOT HOT HOT.
black bean chilaquiles

An easy weeknight meal, this is not, but if you’re in the market for a recipe that will distract you from writing your thesis


I’ve got you covered.


Alternatively, you could do something crazy like read the recipe ahead of time, plan to make two of the components in advance, and actually get it from fridge to table in 20 minutes.

But, you know. Your choice.

Maybe you like eating dinner at 10pm? And I wouldn’t want to get in the way of that.


Seriously, though, I only tell you about things that I really feel are WORTH.IT., especially if there’s a major time investment involved.

Would I give up my Saturday afternoon to make this again?


That’s how you know I mean business.

Simply put this is: layers of smoky nutty spicy red mole sauce, jazzed up black bean fresh heirloom tomato chili, crispy fried tortilla chips, cheese! cheese! cheese!

And an egg on top.


Even more simply put: this is breakfast/lunch/dinner/everything.

But mostly everything.

Get it done.

Black Bean Chilaquiles
These black bean chilaquiles make for a deeply savory and VERY spicy breakfast for dinner. Layers of crispy fried tortillas, black bean chili, cheese and a red mole sauce make it HOT HOT HOT.
Yield: 6 servings
For the red sauce
  • 10 large garlic cloves, unpeeled
  • 2 large dried pasilla chilies
  • 2 lb tomatoes
  • 1 tbsp vegetable oil
  • 1 small red onion, diced
  • 4 tbsp almonds
  • 2 tsp dried oregano
  • ¼ tsp cocoa powder
  • ½ 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
  • ½ tsp salt
  • 1½ lb tomatoes, chopped
For the chilaquiles
  • 10-12 corn tortillas
  • ½ cup vegetable oil, for frying
  • 8 oz pepperjack cheese, grated
  1. To make the red sauce, heat oven to 350F/177C. Roast the unpeeled cloves of garlic until they are fragrant, browned, and soft inside, about 20 minutes. Set aside to cool. Remove the skins.
  2. Meanwhile, roast the dried chiles until they are puffy, about 4 minutes.
  3. Heat broiler to high and broil the tomatoes until they are soft and the skins are just starting to blister. Heat the vegetable oil in a medium pan over medium heat. Cook the onion for a few minutes over medium heat, until just tender. Add the tomatoes, garlic, chilies, almonds, oregano, onion, cocoa powder, and cinnamon to the bowl of a blender. Puree. Season to taste with salt. Set aside.
  4. For the black beans, add the beans to a large pot. Cover with water by a couple of inches and bring to a boil. Lower to a simmer while you prepare the remaining ingredients.
  5. Heat the oil in a large skillet. Saute the onions over medium heat until they soften, about 4-5 minutes. Add the garlic, salt, herbs, and chili powder to the pan. Cook for another 4-5 minutes. Add the tomatoes. Simmer for 15 minutes. Add the tomato mixture to the beans. Cook beans for another hour, or so, until fully cooked.
  6. Season to taste with salt and black pepper.
  7. For the chilaquiles, cut the tortillas into thin strips. Heat the oil in a large skillet until very hot. Fry the tortilla strips in a single layer, until lightly colored. Remove to a paper towel-lined plate.
  8. Heat oven to 400F/204C. In a large cast iron skillet, spread enough of the red sauce to cover the bottom of the pan. Top with a layer of tortillas, half of the black beans, a third of the cheese, and a bit more red sauce. Continue layering with tortillas, black beans, cheese, and red sauce until all used up. Crack as many eggs as there are consumers onto the pan. Bake for 10-12 minutes. Serve warm.
Nutrition Information
Serving size: ⅙th of recipe

Breakfast for dinner EVERY DAY:

poached eggs in curried tomato sauce

Poached Eggs in Curried Tomato Sauce

breakfast pizza with hash browns, spinach, and eggs

Breakfast Pizza with Hash Browns, Spinach, and Eggs

sicilian baked eggs with artichokes, burrata, spinach, and spicy tomato sauce

Sicilian Baked Eggs with Artichokes, Burrata, and Spicy Tomato Sauce

From Around the Web:

Zucchini and Feta Breakfast Casserole from Closet Cooking

Zucchini, Goat Cheese, and Tomato Frittata from The Roasted Root

Smokey Chipotle Scrambled Eggs with Zucchini and Mozzarella from Flourishing Foodie

Breakfast Succotash with Poached Eggs and Herb Oil from Feasting At Home

Cheddar Cornbread Waffles with Fried Eggs and Queso From How Sweet It Is


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27 Responses to Black Bean Chilaquiles

  1. OW. So this on insta the other day and was hoping for a recipe! Delicious- pinning 🙂

  2. CakePants says:

    My boyfriend generally isn’t a fan of breakfast for dinner, but I’m willing to bet this could change his mind – it looks phenomenal! While I’m generally on board with procrasti-cooking, I’ve got a big deadline coming up in a week and a half, so I’ll have to save this recipe for after that…thanks for sharing the recipe!

  3. Heather says:

    I can feel the burn already, and it is magnificent!

  4. Oh wow – I think I could eat that red sauce all by itself and be happy! So much flavor!

  5. Like Shashi, I would drink the whole red sauce.

  6. Pam says:

    You have no idea how much I am wanting this for breakfast right now. Seriously drool worthy meal Joanne!!!

  7. Kate says:

    I wish this wasn’t time consuming because chilaquiles are one of my favorite breakfasts!

  8. gah! I wish I ate this instead of bland scrambled eggs and zucchini. Regret is harsh in the morning light.

  9. Julia says:

    Ah yes, this would successfully distract me from just about anything…even Channing Tatum…okay, maybe not CT, but nevertheless: delicious. I could see this being a regular skillet in my heart and home 😀

  10. Reeni says:

    I only recently discovered the awesomeness of chilaquiles! This is definitely making my heart beat a little faster! All that delicious spiciness – this is a must make.

  11. I’d definitely take this as my breakfast. I’m more of a savory guy and I’m all about starting my day with a little spice.

  12. easypeasy says:

    This does sound absolutely perfect for breakfast, lunch and Dinner!!! 🙂

  13. Hotly Spiced says:

    It’s amazing how when there’s something we don’t want to do, it somehow becomes very appealing to be in the kitchen tackling complicated or lengthy recipes instead. I do think this is a terrific breakfast or dinner as I love foods with a bit of heat but no, I don’t like to eat at 10pm so I will try to put together a couple of the components in advance xx

  14. Instead of “these black bean” I read it as “three black beans” and thought….that’s a very specific amount haha.

    I had something like this for breakfast at the airport the other day and it definitely hit the spot.

  15. Wow! This is such and ah-mazing looking breakfast, Joanne. I love to start my day with some spicy stuff. Just super YUM!

  16. This sounds like my perfect breakfast, what’s not to love. It looks amazing.

  17. grace says:

    this is a magnificent way to consume the bean to beat all beans! great homemade sauce too!

  18. EEEEE! I LOVE chilaquiles and I would TOTALLY give up EVERY afternoon to eat them, especially THESE! LOVE all the savory and spicy flavors you used, Joanne!! Mole, Black Beans, Heirloom tomato chili??? HECK YES! Pinned! Cheers, girlfriend!

  19. Good luck with the thesis-writing, Joanne. I know some places just need a handful of publications so that’s pretty sucky… and this looks absolutely marvelous. Love the black beans and chili together. 🙂

  20. Eileen says:

    Yes please! For some reasonI never think to make chilaquiles at home. Clearly this needs to change. 🙂 The egg on top is such a great plan!

  21. Sarah says:

    Oh my god how I love chilaquiles. I hadn’t even heard of them until I moved to Cali 3 years ago but I am an addict. These look remarkable!!

  22. Isn’t vegetarian food just marvellous? I put black beans and sauce on just so this is right up my alley! I tried it without the egg and it was so good, will definitely try it with the egg next time.

  23. Kelly says:

    I just want to dive right in head first! This is totally worth all the effort and time! So gorgeous!

  24. elly says:

    I am crazy for chilaquiles. It is really hard for me to go to brunch and eat anything but chilaquiles. I recently made a poor man’s version at home out of craving and laziness (tortilla chips + jarred Frontera salsa) and even THAT was good. Chilaquiles can do no wrong.

  25. Johanna GGG says:

    looks delicious – though I just can’t find a whole day to make this sort of breakfast lately – but I do love a meal I can make components ahead

  26. Natalie says:

    Wowww! My friends make amazing Chilaquiles and now that I have a recipe in English, im giving it a go for breakfast tomorrow!! Hope it meets the expectations of my Mexican boyfriend 🙂

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