Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

Total Time:
1 hr 25 min
25 min
Inactive Prep:
30 min
30 min
4 servings


  • 12 corn or flour tortillas, cut into strips
  • Cooking spray
  • 1 tablespoon vegetable oil
  • 8 slices smoky lean bacon, sliced across the strips 1/2-inch long
  • 1 red onion, peeled, quartered and sliced
  • 2 Fresno or jalapeno chiles, sliced
  • 4 cloves garlic, chopped
  • 1 (28-ounce) can black beans
  • 1 tablespoon cumin (a scant palmful)
  • 1 rounded tablespoon chile powder (a healthy palmful)
  • Salt and freshly ground black pepper
  • 1 cup beer (recommended: Negra Modelo)
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • Small handful fresh cilantro leaves, chopped
  • 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
  • 4 eggs, to prepare any style (1 per person)
  • Ripe avocado, halved, pitted and diced
  • Lime, cut into wedges


Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.