Like a perfect bowl of cereal, chilaquiles should be a little crunchy, a little soggy, and a little something in-between. To nail that textural balance, use thick, restaurant-style tortilla chips -- or fry your own -- the thin supermarket varieties will sadly turn to mush. This recipe coats the chips in just a small amount of smoky, citrusy tomatillo salsa, which helps them withstand the egg cooking process and retain their bite. Using the same skillet to char the salsa ingredients and cook the eggs on top of the chips streamlines prep and clean-up. The addition of canned black beans adds heft, making this an ideal breakfast-for-dinner meal. Serve it doused with the remaining salsa and generous scoops of sour cream and avocado to offset the heat and acidity.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776972329-black-bean-chilaquiles.html