Mexican breakfasts are not only delicious, but also very hearty. Because lunch is not served until after 2 in the afternoon, breakfast is usually filled with a lot of energy. One perfect example are green or red chilaquiles. They are some of the best known Mexican breakfasts and are made with tortilla chips bathed in green or red sauce and served with onion, cheese, cream and chicken or eggs. I love chilaquiles and I’m always trying to come up with new ways to eat them.
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. 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.
- 1 chile chipotle in adobo sauce
- 2 cups diced tomato
- ½ 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.
- Blend peppers, tomato, onion and garlic at high speed.
- Pour the sauce in a medium sauce pan over high heat. Bring to a boil.
- 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.
- Add beans to the sauce.
- Serve tortilla chips on a plate and pour some of the sauce on top. Let the tortillas absorb some of the sauce before serving.
- Serve with fried eggs, avocado and sour cream on top and enjoy!