Description
A healthy, spicy dish for breakfast or brunch!
Ingredients
- FOR THE CHILAQUILES:
- 1 Tablespoon Olive Oil, Or As Needed
- 1 whole Yellow Onion, Minced
- 1 clove Garlic
- 1 can (15 Oz. Size) Tomato Sauce
- 1 can (15 Oz. Size) Fire Roasted Tomatoes
- 1 whole Chipotle Adobo, Diced
- 3 cups Corn Tortilla Chips
- 1 cup Quinoa, Cooked
- 1 can 15 Oz Size Black Beans, Drained, Rinsed
- Salt And Pepper, to taste
- FOR GARNISHING:
- 3 Eggs, Fried
- Radishes, Sliced
- Jalapeño Rounds
- Cilantro
- Queso Fresco
Preparation
In a medium skillet preheated to medium-high heat, add olive oil, onion, garlic, salt and pepper. Saute for a few minutes until softened. Add tomato sauce, roasted tomatoes, chipotle, and cook for another few minutes, making sure to stir to combine everything.
Meanwhile, place corn chips into a large skillet or serving tray. Sprinkle quinoa and black beans over top. Pour tomato mixture over quinoa, black beans, and corn chips. Give chips a toss to make sure everything is coated. Garnish with fried egg, radish slices, jalapeno, cilantro, and queso fresco. Enjoy!
