Gluten Free Black Bean Chilaquiles Recipe

by Carol Kicinski on June 25, 2013

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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!


Gluten Free Black Bean Chilaquiles Recipe


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 (or more to taste) chipotle puree* – optional
10 gluten-free corn tortillas
Vegetable oil
8 eggs – optional

Optional Garnishes:
Avocado slices
Cilantro leaves
Sour cream
Grated cheese
Sliced green onions
Green or red salsa

*to make chipotle puree – blend a can of chipotle in adobo sauce until smooth. Store in a covered jar in the refrigerator.


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.


This Gluten Free Black Bean Chilaquiles recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 3 comments… read them below or add one }

Sara June 25, 2013 at 7:11 pm

YUM!!! This looks so Good!! This kind of dish is right up my alley. Love that you use soup mix, I always used the canned enchilada sauce (yikes). Can’t wait to try this, thanks!!


Peter July 16, 2013 at 7:58 pm

The first time I lay eyes upon this lovely blog I literally drool. I love the photos and to think that these foods are healthy! I believe it will also taste great! Would really love to try this after a great workout!

-Peter for Sixpack Intel


CarolKicinski July 19, 2013 at 1:21 pm

Thank you Peter!


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