Treating your family to a delicious home cooked meal during the week is far from easy for working parents. As a mom of two kiddos under the age of 3, I’ve mastered a few easy, adaptable meals that still allow me to put something fresh and comforting on the table, like these chilaquiles. This dish offers a fun way to use virtually anything you have in the fridge or the pantry such as chickpeas, tomatoes, carrots, chicken sausage or even tofu. I usually try to stick to using at least two vegetables, two proteins and some variety of fresh herbs. The kiddos love it, as it’s easy to eat (with hands or utensils), has a soft texture and when you put cheese on top, it’s hard to resist. It’s become so popular in our household that I often get weekly requests for “chila-mila, mama.”
1/2 red onion, chopped
8 small street-style corn tortillas, cut into triangles. If you don’t have tortillas, you can substitute with tortilla chips.
1 cup of canned black beans
1/2 cup of frozen corn, thawed
4 eggs, beaten
1/3 cup store-bought salsa
Small bunch of fresh cilantro, chopped
1 cup of shredded cheddar cheese
2 avocados, sliced
Salt and pepper to taste
1. In a medium sized skillet, heat a thin coating of oil (approximately 2 tablespoons) until hot and then add onions and tortillas. Cook for about 5-6 minutes, stirring often to make sure that the tortillas get nice and golden brown. Then add the black beans and corn and cook for another 2-3 minutes on medium heat.
2. Add eggs and stir in slowly with a wooden spoon to incorporate all the ingredients. Add ¹⁄³ cup of salsa and stir for about another minute on low heat. Season with salt and pepper.
3. Transfer to four individual bowls, top with fresh cilantro, cheese and avocado slices.