For the sauce:
1 tbsp vegetable oil
1 tbsp plain flour
2 tbsp chilli powder
½ tsp garlic powder
½ tsp salt
¼ tsp cumin
¼ tsp dried oregano
250ml chicken stock
For the chilaquiles:
2 tsp vegetable oil
3 spring onions, chopped
2 large garlic cloves, crushed
1 x 400 tinned black beans
60g Cheddar, grated
4 large eggs
1handful of fresh coriander, chopped
- 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.
- Stir in the chilli powder, garlic powder, salt, cumin and oregano. Gradually whisk in the stock, whisking constantly to remove lumps.
- Reduce the heat and simmer for 10-15 minutes until thick.
- 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.
- 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.
- Place the tortilla chips in a large bowl with half of the sauce and toss to coat.
- 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.
- Place in the oven and bake for 10-15 minutes until the eggs are set to your liking.
- Remove from the oven and scatter with chopped coriander, tomatoes and avocado.
- 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.
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!