Pinto Bean Chilaquiles

By cserumga

Per serving: 431 calories; 24 g fat ( 5 g sat , 12 g mono ); 194 mg cholesterol; 43 g carbohydrates; 1 g added sugars; 16 g protein; 11 g fiber; 684 mg sodium; 618 mg potassium.

Ingredients

• Canola oil cooking spray
• 8 6-inch corn tortillas
• 3 tablespoons canola oil
• 3 cloves garlic, minced
• 1/3 cup chili powder
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1 teaspoon sugar
• 1 15-ounce can pinto beans, rinsed
• 4 large eggs
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped red onion

Preparation

Step 1

Preheat to 375°F.

Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.

Heat oil in a large skillet over medium-high heat. Add garlic, chili powder and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.

Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta and onion.