Gluten Free Black Bean Chilaquiles Recipe
Living about 8 minutes from one of the most beautiful beaches in the country means that people naturally want to come visit us; this is a fact we are very happy about.
When people come to visit, they need to eat. That is just a fact of life. Feeding a group of people with diverse food sensitivities and eating preferences can be a challenge, especially when it comes to breakfast. And of course I want to spend as much time as possible with my guests not stuck away slaving in the kitchen. Especially in the morning!
This Gluten Free Black Bean Chilaquiles recipe is the perfect breakfast food for feeding a crowd; it can be made mostly ahead, it cooks in your slow cooker while you sleep, and you can dress it up or down to suit your tastes.
Never heard of chilaquiles? Well, before there were nachos there was chilaquiles. It’s like the nachos at the bottom where the chips have soaked up the sauce and softened. It is pure south of the border comfort on a plate. (I have also heard it rumored that they are a hangover antidote just in case you or your guests over-indulge on their holiday.)
The base of my chilaquiles cook over night in the slow cooker then in the morning I fry up my chips until crispy (if that is too much effort you can use gluten free tortilla chips and skip this step) set out optional add-ins such as cilantro, salsa, chipotle lime sour cream (see the recipe in this post), cheese, or whatever else one might like, and fry up eggs for those who feel breakfast is not complete without them. Add some coffee, juice, and maybe some melon and everyone is fueled up for a day of fun in the sun!
- 1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
- Gluten free non-stick cooking spray
- 2 (15 ounce) cans fire roasted tomatoes
- 4 cups chicken broth vegetable stick, or water
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 (4 ounce) jar/can green chilies, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chipotle puree* - optional or more to taste
- 10 gluten-free corn tortillas
- Vegetable oil
- 8 eggs optional
- Avocado slices
- Cilantro leaves
- Sour cream
- Grated cheese
- Sliced green onions
- Green or red salsa
Remove and reserve the flavor packet from the soup mix. Soak the beans in water for 24 hours. Drain the water, rinse and drain again. Coat the slow cooker with some cooking spray. Add the beans and the flavor packet. Add the canned tomatoes (with the juice) and broth or water.
In a large skillet heat the olive oil over medium-high heat and cook the onions until soft, about 5 minutes. Add the garlic and green chilies and cook for another minute. Add to the slow cooker with the beans. Cook on low for 8 – 10 hours or until the beans are soft. Season with salt and pepper to taste. Add chipotle puree to taste if you want more spice. Keep warm.
Line a plate with paper towels. Cut the tortillas into 8 wedges each. Pour enough vegetable oil into a large skillet to coat the bottom by about 1/8 of an inch. Heat the oil over high heat until very hot. Fry the tortillas, a few at a time, until browned and crispy, 1- 2 minutes per side. Place on the paper lined plate and sprinkle with a little salt. Repeat with remaining tortillas until all are cooked. Stir the cooked tortillas into the black bean mixture and let sit for at least 5 minutes.
Fry the eggs to your liking and serve on a plate of chilaquiles if desired.
*to make chipotle puree - blend a can of chipotle in adobo sauce until smooth. Store in a covered jar in the refrigerator.
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