Chilaquiles in Rojos Sauce - Vegetarian Recipe

Cooking meatless does not have to be hard.

Who doesn't love warm crispy tortilla chips smothered in a warm rich and earthy sauce? This is a very quick and dirty recipe which you can make with jarred salsa. Note, it is also a gluten free recipe.

Feel free to substitute your favorite jarred or fresh salsa's in this recipe.

"Chilaquiles brings me back to a trip to Mexico where I had them for breakfast every morning."

INGREDIENTS:

· 1 TB coconut oil

· ½ cup smoky peach salsa, I use Trader Joe's salsa in a jar

· ½ cup roasted salsa, , I use Trader Joe's salsa in a jar

· ½ tsp corn starch, to thicken sauce

· 2 eggs, scrambled

· ½ bag of tortilla chips

· ½ cup black olives, sliced

· 4 TB cooked black beans

· ½ cup cheddar cheese, shredded

· dollop of sour cream, topping

INSTRUCTIONS:

Quick Chilaquiles Sauce:

1. Heat oil in a cast iron skillet over a medium heat.

2. Add corn starch to oil and whisk until a rue.

3. Add both salsas and stir continuously. Cook on low heat until sauce has thickened and then take off heat.

Scrambled Eggs:

1. Crack and scramble two eggs in a bowl, add a pinch of salt.

2. Add eggs to oiled non-stick pan.

3. Cook until done.

Assemble Chilaquiles:

1. Place chips on baking sheet and sprinkle the beans, olives and cheese on top.

2. Bake at 400° F for 5-10 mins, until cheese is melted, and chips are warmed through.

3. Take out of oven, place on plate and drizzle with sauce.

4. Finish with a dollop of sour cream on top.