Chilaquiles-style tortillas with eggs
Crispy tortilla pieces in a quick tomato sauce, topped with eggs, beans and cheese.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Plain tortilla wraps4 wraps
- Chopped tomatoes (tin)1 tin
- Free-range eggs4 eggs
- Black beans (tin)1 tin
- Mature Cheddar60 g
- Brown onions80 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 200°C (180°C fan). Cut the wraps into triangles, spread on a tray and bake for 8 minutes until crisp.4 wraps
- Chop the onion and fry in a little oil for 4 minutes. Add the chopped tomatoes, the drained black beans, a pinch of cumin and a pinch of chilli flakes. Simmer for 5 minutes.1 tin chopped tomatoes1 tin black beans80 g brown onions
- Fry the eggs in a little oil for 3 minutes. Stir the crisp wrap triangles into the sauce, top with the eggs and grated cheese and serve straight away, before they soften.4 eggs60 g mature cheddar
Add the tortilla crisps right at the end so some stay crunchy and some go soft.
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