Chilaquiles (Breakfast Nachos)

I lived in Long Beach, Calif. for over 9 years and I got to try all kinds of international cuisines; Thai, Pho, Italian, Cambodian, seafood, but my all time favorite though is Mexican. This is my take on one of my favorite breakfast dishes. Chilaquiles are more traditional with homemade tortilla chips, but I cheated with store bought chips. You can experiment with different toppings, spices, cheese and salsas. Its a great dish to use leftovers in the fridge. Also its fantastic as a large brunch dish, without a lot of work.

Ingredients:

2 cans black beans, rinsed
1 cup salsa or 1 can diced tomatoes
1 bag tortilla chips (corn or flour)
1 cup mild cheddar cheese
1 cup leftover pulled pork (optional)
4-6 eggs (one for each person)
salt
pepper

The finished dish

Preheat the oven to 400 degrees. Spray a large baking dish with a little bit of cooking spray and spread the black beans over the bottom of the pan.

Spread the salsa over the black beans. Add as much salsa as you want.

Then top with tortillas chips and the pulled pork.

Then top with the cheese.

Bake til cheese is nice and melted, about 12 minutes.

Look at the cheese!

Right before the Chilaquiles are finished, fry up the eggs. One egg per person. 

Scoop the Chilaquiles in a bowl, top with the egg and other toppings. I made a simple guac with a mashed up avocado, fresh lime juice, salt and pepper. Makes 2 servings of guacamole.