Chilaquiles with Scarlet Runner Beans
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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.
  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!
Recipe by What's Cooking, Mexico? at