 Healthy snacks brought to you by the Nutrition Network! |
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Chilaquiles
4 – 8” tortillas
2 whole eggs or 4 large egg whites, beaten
1 cup thick-and-chunky salsa, divided
1 tsp. ground cumin
½ tsp. salt (optional)
2 tsp. canola or olive oil
1 medium sweet onion, coarsely chopped
1 can (15 oz.) black beans, drained and rinsed
1. Cut tortillas in half. Stack halves and cut crosswise into ½-inch wide strips. Combine tortilla strips, beaten eggs or egg whites, ½ cup salsa, cumin and salt (if desired) in a medium-sized bowl. Soften the tortillas by letting the mixture stand while cooking the onions.
2. Heat oil in a large nonstick skillet over medium heat. Add onion to skillet and cook, stirring occasionally, for 5-6 minutes or until onion is soft and light brown. Add black beans and heat through.
3. Add egg mixture to skillet and cook, turning occasionally with a spatula, until softly set. Serve with remaining salsa.
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