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Gluten Free Black Bean Chilaquiles Recipe

Posted By Carol Kicinski On June 25, 2013 @ 1:12 pm In Breakfast & Brunch,Entertaining | 4 Comments

Gluten Free Black Bean Chilaquiles Recipe

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

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