Serves 4
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For the sauce:

For the chilaquiles:

To serve:

  1. For the sauce, heat the oil in a small saucepan over a medium-high heat. Add the flour and stir over the heat for one minute.
  2. Stir in the chilli powder, garlic powder, salt, cumin and oregano. Gradually whisk in the stock, whisking constantly to remove lumps.
  3. Reduce the heat and simmer for 10-15 minutes until thick.
  4. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Cut the tortillas into eight wedges and spread them evenly over two baking trays. Bake for 8-10 minutes until crisp.
  5. Meanwhile, heat the oil in a wide pan set over a medium heat. Add the spring onion and cook for two minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the black beans, stir well and cook for 2-3 minutes.
  6. Place the tortilla chips in a large bowl with half of the sauce and toss to coat.
  7. Grease a large baking dish with oil and add the tortilla pieces in a single layer. Top with the black bean mixture and sprinkle over the cheese. Use the back of a spoon to make four hollows in the chips. Carefully crack an egg into each hollow and sprinkle with salt.
  8. Place in the oven and bake for 10-15 minutes until the eggs are set to your liking.
  9. Remove from the oven and scatter with chopped coriander, tomatoes and avocado. 
  10. Serve immediately with salsa, sour cream and the extra sauce for drizzling over.

Note: vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per Serving: 582kcals, 15g fat (3.8g saturated), 80.3g carbs, 5g sugars, 34.7g protein, 19.7g fibre, 0.675g sodium

Top Tip: Make the sauce ahead of time; it’ll keep in an airtight container in the fridge for up to two weeks!