Quick Black Bean Chilaquiles

You may be a Derby fan, and I like the idea of celebrating the Kentucky Derby�what�s not to love about strong minty whiskey drinks!?�but I�ve never really gotten around to it. Probably because it always falls around the same time as Cinco de Mayo, and I live for Mexican food.


I�ve shared a bunch of Cinco de Mayo-worthy recipes in the past, including my favorite ever, must-make pork carnitas, this whole line-up full of ridiculously fun and tasty things like coconut margaritas and totally grilled guacamole, and of course these chorizo breakfast tacos. I was kind of racking my brain thinking of something to share for this year's fiestivities (get it... fiesta + festivities!). I make Mexican-inspired meals a few times a week�random tacos, burritos, and quesadillas are pretty common in this household�but I just didn't feel inspired.

Then I made these chilaquiles as a quick, thrown-together meal and couldn�t wait to tell you about it. Honestly this is hardly a recipe, to the point where I feel a little weird sharing it, but it�s just so easy and good! And it uses things that I typically have in the house. I think about making spontaneous chilaquiles ALL the time, but I never seem to have stuff for the sauce, and I don�t actually want to put forth the effort of frying tortillas, so I skip it. These use a can of saucy black beans and whatever salsa you have in the fridge, plus tortilla chips. 

I�m a die-hard, fanatical Juanitas devotee, so I honestly don�t know how other kinds of chips would hold up to sauce, because I don't buy other kinds of chips. I would recommend something similar, but for sure get Juanitas if you can find them near you, because there is no better tortilla chip. They�re also from my homeland, so I�ve been a fan for life... when I first moved to Seattle for college, stores up here didn't have them yet, so they were the ultimate care package item from the parents. And when I was a kid they came in those softer stretchy plastic bags, like sandwich bread comes in, with a twisty tie. Also, my friend LZ's cat, Shaboom, is obsessed with them too. People love 'em, cats love 'em. I also have no affiliation with them, I just love 'em so much I would marry them (if I didn't already marry Evan).

The big difference between chilaquiles and nachos is the lack of melted cheese, and that we�re going for a sort of soggy, sort of crispy chip, whereas with nachos, we want a totally crispy chip. Here the chips soak up the sauce but retain a little crunch, because we put �em under the broiler instead of simmering stove-top like most chilaquiles recipes. Then we top the whole thing with a runny fried egg and your favorite toppings. I think the crumbled cotija is a must, it adds the perfect salty tang. Plus avocado, because duh/get �em while you still can before the drought pries them from our avo-toast lovin� hands.

Happy Derby/Cinco de Mayo/weekend!

Quick Black Bean Chilaquiles
This is hardly a recipe, so adjust the amounts depending on how much you want to make!

Tortilla chips
Canned black beans (NOT drained)
Salsa
Fried egg(s)

Toppings:
Crumbled cotija cheese
Shredded cabbage
Thin sliced radishes
Sliced green onion or diced white onion
Cilantro
Avocado
Sour cream
Hot sauce

In a bowl, toss together a few handfuls of chips and a few spoonfulls of black beans (with sauce) and salsa. You want the chips to be fully coated in the saucy goodness. Spread chips (with the beans and salsa in the bowl) on a sheetpan, and broil until warm�they should be a little soggy, but also a little crispy. Top with fried egg(s) and remaining toppings, and go to town!

Breakfast Tacos with Chorizo and Fried Eggs

One of my friends has the most insane stories from her office, almost daily. Recently she was telling me about her coworker from Texas (Dillon/ East Dillion I�m assuming). He was talking about the things he misses most about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn�t believe him that breakfast tacos exist. Seriously!? Who are these heathens! I want nothing to do with them. And everything to do with breakfast tacos (and Tim Riggins).

A lot of things about Texas seem fantastical to me, from the armadillos to the pride of hometown high school football, but I've never once doubted the existence of the breakfast taco. Or the existence of Tami Taylor. To be honest, I've never even been to Texas (aside from the airport), but deargod, I don�t have to wear cowboy boots to know that eggs inside a tortilla is a good idea! You could go a few different ways with this. You could make a scramble and toss that in a taco shell�basically making smaller, less portable breakfast burritos�or you could go the fried egg route, which is what we�re gonna do! Because look how pretty! 

We start off with some red potatoes and spicy chorizo. Then we fry up some sunnies. I like them crispy around the edges�a little olive oil helps with that. Next we prove the existence of breakfast tacos by combining it all inside a small corn tortilla, and topping it with cilantro, sliced radishes, crumbly cotija cheese, green onions, avocado, and hot sauce. The harmony of flavors and textures in these bad boys is on point... runny yolk, cool and creamy avocado, bold and spicy chorizo, the saltiness of the cheese and crunch of radishes! So much goodness in each bite.

Breakfast tacos are real, man, even outside of Texas. 
Clear eyes, full stomachs. Tacos forever. 

Breakfast Tacos with Chorizo and Fried Eggs
Makes 8-10 tacos (2 tacos per person is ideal). If you make less tacos, you'll have extra potato-chorizo filling. Don't fret! I like to add a few scrambled eggs to it and make burritos, which I freeze for on-the-go lunches or breakfasts later in the week.

Olive oil
2 medium sized red potatoes, diced small
1 lb fresh chorizo (Mexican style)
8-10 corn tortillas 
8-10 eggs
Salt & pepper
Cotija cheese, crumbled
1 avocado, sliced
2-3 large radishes, sliced thin
Cilantro
1-2 green onions, sliced
Hot sauce (like Tapatio)

First, cook the potatoes. Heat about a tablespoon of olive oil over medium heat. Add potatoes, and cook, stirring occasionally, until soft and cooked through--about 10 minutes. Salt & pepper lightly, and remove from skillet, set aside.

In the same skillet, add chorizo, and cook until cooked through, stirring occasionally so it's crumbly. Drain off excess oil, and add potatoes back to skillet. Toss together, and keep on low heat.

Heat tortillas. I like to heat a skillet over medium-high heat, with a little cooking spray, and heat each one individually so it's a little sturdier and chewier. You can also wrap them in foil and pop in the oven, or in a damp paper towel in the microwave.

Fry the eggs. My favorite way to get a good crispy edge and runny yolk is frying in olive oil.  

To assemble: Add potato-chorizo mixture to tortilla, top with fried egg, avocado slice, 3-4 radish slices, onions, cotija, cilantro, and, if you like it spicy, hot sauce.

Sausage & Pesto Fried Egg Sandwiches

Runny egg. Slightly crispy sausage. Creamy sharp white cheddar. Fresh, garlicky pesto. 

That's what went in between the slices of my toasted English muffin this morning. This breakfast sandwich is based on the Yolko Ono, which is the best fried egg sammie around, from the best Portland food cart: Fried Egg I'm in Love. 

Amanda is friends with one of the Fried Egg owners, Jace. We make sure to stop by every time we're in Seattle's little sister to the south�not just because we know Jace, but because holy fried egg, it's so good! And also, they have a lot of fun. Those guys are basically the only reason I still look at Vine. And they sell super cute tshirts. And they use Aardvark hot sauce, which I love. And, the sandwiches all have fun music-inspired names, like Yolko Ono, Sriracha Mix A Lot, Free Range Against the Machine, and Back in Black Bean. Annnd one more thing, they have contests on Facebook where you can help name their new sandwich specials. So fun. So good.

My favorite is their original crowd pleaser, the Yolko Ono, which inspired this lil' mashup here. Of course I still dream about the real deal, but this homemade version will totally do the trick between trips to Portland. 

If you're not putting pesto on your fried egg sandwiches, you're not livin', friend. 

Sausage & Pesto Fried Egg Sandwiches

Inspired by the Yolko Ono

For each sandwich, you'll need:

1 English muffin, toasted

1-2 tablespoons pesto (store-bought, or recipe below)

2 slices aged white cheddar

1 pork breakfast sausage patty, cooked

1 fried egg (over medium for me, please, with salt & pepper)

Hot sauce for serving

To assemble, add a healthy dollop of pesto to both pieces of English muffin, then add cheese to one side, top with sausage patty, fried egg, and other English muffin half. Serve with hot sauce. Dig in.

Basic Basil Pesto

Makes about 1/2 pint

1/4-1/2 cup  extra virgin olive oil

1/4 cup grated parmesan 

2 garlic cloves

2 cups fresh Basil

1/4 cup cup nuts (I used almonds, but you can also use pinenuts, walnuts, etc)

Squeeze fresh lemon juice

salt and pepper

If using a high-powered blender like a Vitamix or Ninja: add ingredients in order listed (not including salt & pepper), starting with 1/4 cup olive oil, and blend, slowly increasing speed, until smooth (use tamper as necessary). Add more olive oil if it's too thick. If using food processor, add garlic & nuts, and pulse for a few seconds until ground, then add remaining ingredients, and pulse until smooth (adding more olive oil as needed. 

Stir in salt & pepper to taste. 

Store in an airtight container in the refrigerator for up to a week. 

Fried Egg Caprese Sandwich

I love breakfast sandwiches. More often than not, if a brunch menu is sans the bfast sammie, I'll order toast, a fried egg, and a side of bacon, and I'll make my own damn breakfast sandwich. 

Amanda taught me that trick. She's pretty smart like that. I mean� she just got her Master's degree over the weekend� talk about brains, that gal's got em! 

This breakfast sandwich is super fresh tasting�that's the basil. It's basically a caprese salad (um, yum!) but on a ciabatta roll. With a fried egg. It's got all the right fresh & tangy & creamy stuff goin' on. And it comes together really fast (no Master's degree required). 

PS. Doesn't that fried egg look like a steak? Why is it shaped like that? 

Fried Egg Caprese Sandwich

Serves 1

1 ciabatta roll, sliced open

Olive oil 

1 tablespoon mayonaise 

1 teaspoon balsamic vinegar

2-3 thick slices fresh mozzarella 

2-3 large basil leaves

1-2 thick tomato slices (I used a big, meaty heirloom)

1 egg

Salt and pepper

Brush the insides of the roll with a little bit of olive oil, and broil until lightly golden and crispy (or grill!). Whisk together the mayo & balsamic, and spread on half the ciabatta roll. Add tomato on top of mayo, sprinkle with salt and pepper. Add cheese then basil to other half of roll. Fry an egg to your liking (I prefer over-medium�.the yolk is still runny, but the white is fully cooked everywhere), and sprinkle with salt and pepper. Put egg on tomato, and combine sandwich halves. That's it!