Go Back

Chilaquiles for One

A second life for broken tortillas.
Servings 1


  • 2 corn tortillas, cut into strips and toasted until brown
  • ¼ cup refried beans
  • ¼ cup roasted tomatillo salsa (see recipe or use other salsa of your choice)
  • 1 small to medium-sized tomato, chopped (optional if you’re using a tomato-based salsa)
  • 2 eggs, fried (sunny side up, over easy, or however you prefer; I don’t think scrambled would work well here)
  • crumbly cheese of your choice (I used feta, but queso fresco or cotija also work)
  • chopped cilantro (optional)
  • sliced onions and radishes (optional)


  • Warm the beans in a small pot over medium-low heat. Meanwhile, heat a separate pan over medium heat with a little butter (my preference) or oil for your eggs, and once hot, add eggs (I do sunny side up for this recipe).
  • Add the toasted tortillas to the beans and mix well. Stir in the chopped tomato. You’ll notice the tortillas begin to soften, which is what you want.
  • Keep an eye on your eggs. Ideally, the yolks should be runny (unless you’re just not into runny yolks).
  • Once your tortilla-bean-tomato mixture is heated through, mound it onto a plate. Slide the eggs on top and garnish with the salsa and crumbly cheese. Sliced radishes, onions and cilantro and are also welcome additions to this dish.