![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qO6bOMECEdpP90wczlWVh14Mf7A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7978520-468891b385ca485fadb8f269ca8c03ee.jpg)
Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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4 cups tortilla chips
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6 large eggs
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1 (15 ounce) can black beans, rinsed and drained
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2 cups chipotle salsa
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½ cup crumbled queso fresco
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¼ cup diced red onion
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1 avocado, sliced
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2 tablespoons chopped fresh cilantro
Directions
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Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
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Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Nutrition Facts (per serving)
358 | Calories |
18g | Fat |
35g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 358 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 4g | 22% |
Cholesterol 193mg | 64% |
Sodium 963mg | 42% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 10g | 35% |
Total Sugars 5g | |
Protein 17g | 33% |
Vitamin C 9mg | 10% |
Calcium 174mg | 13% |
Iron 3mg | 19% |
Potassium 807mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.