Chilaquiles with Scarlet Runner Beans

Breakfasts — By Ben on 09 May 2012
Chilaquiles with Scarlet Runner Beans
chilaquiles

Chilaquiles with scarlet runner beans

As I mentioned on my last post, I was on vacation last week in beautiful Puerto Vallarta, Mexico. I’ll write a couple of posts about this trip very soon. As the good food blogger that I’m trying to be I prepared a couple of recipes that I wanted to schedule to be posted automatically while I was away. However, things didn’t work out as I expected and I didn’t even have time to edit the pictures. And as much as I wanted to do it while I was on vacation, the beach, trips on boats, zip lines, mountain biking, running on the beach, and just relaxing got on the way and I decided to wait until I got back to post them.

Anyway, I think I’ve made you jealous enough, hehe. Moving on to the food. I’ve been writing about beans lately and if you remember I ran across some ayacote or scarlet runner beans that I had never seen before and I just felt in love with them Cooking beans at home can yield large amounts of them and I still had some left after these two recipes. So I decided to use them as a substitute of chicken for chilaquiles, a delicious Mexican breakfast.

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Chilaquiles with Scarlet Runner Beans
Author: 
Recipe type: Breakfast
Cuisine: Mexican
 

Ingredients
  • •1 chile chipotle in adobo sauce
  • •2 cups diced tomato
  • •1/2 onion
  • •1 garlic cloves
  • •1 tsp cumin
  • •2 cups chicken broth
  • •1 cup cooked and drained red scarlet beans
  • •salt to taste
  • •6-8 tortillas, cut in quarters and fried or baked at 350°F until crisp. I used white and blue corn tortillas.

Instructions
  1. Blend peppers, tomato, onion and garlic at high speed.
  2. Pour the sauce in a medium sauce pan over high heat. Bring to a boil.
  3. Reduce heat to medium and add cumin and chicken broth. Bring to a boil again, reduce the heat to low and simmer for 10 minutes. Adjust seasoning.
  4. Add beans to the sauce.
  5. Serve tortilla chips on a plate and pour some of the sauce on top. Let the tortillas absorb some of the sauce before serving.
  6. Serve with fried eggs, avocado and sour cream on top and enjoy!

 

 

¡Buen provecho!

 

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About Author

Ben

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(18) Readers Comments

  1. May 9, 2012 at 1:16 pm

    Oh this is a favorite dish of Matt’s & I just happen to have those beans on hand!

    Reply
  2. May 9, 2012 at 1:22 pm

    Perfect for brunch”Food can’t get any healthier and comforting.

    Cheers,

    Rosa

    Reply
  3. May 9, 2012 at 1:44 pm

    I’m definitely jealous!! Anything with those eggs got to taste good!

    Reply
  4. May 9, 2012 at 5:18 pm

    You sure get a variety of beans in MX. That’s a delicious looking dish. I love eggs and beans – in my part of the world, they call a fried egg on black beans ‘a caballo’.

    Reply
  5. May 9, 2012 at 8:00 pm

    That is one hearty and tasty looking breakfast!

    Reply
  6. May 9, 2012 at 10:50 pm

    I’ve definitely been on an egg kick lately and I love dishes like this that can triple as breakfast, lunch or dinner!

    Reply
  7. May 10, 2012 at 2:00 am

    Welcome back! How lucky you are. Scarlet runner beans are a new ingredient to us, so we’ll have to keep an eye out for them.

    Reply
  8. May 10, 2012 at 7:20 am

    I love, love, love this breakfast.

    Reply
  9. May 10, 2012 at 8:01 am

    I so love chilaquiles–and these look delicious. Those scarlet runner beans have my attention once again! Nice recipe, Ben.

    Reply
  10. May 10, 2012 at 4:03 pm

    Sabroso!! With that avocado on the side it looks so tempting :)

    Reply