Naturally Gluten-Free Meals
Bean Chilaquiles w/Avocado
Serves 2-3 people
INGREDIENTS
1 tbs Olive Oil
6 Corn Tortillas, cut into
triangles
1 Cup Salsa, mild or medium
8 Oz Pinto Beans, drained
& rinsed
3 eggs
1 avocado, peeled &
chopped
INSTRUCTIONS
Heat oil in large skillet over
med/high heat. Add tortilla triangles to skillet and toss until browned and
crisp. Remove from pan and set aside. In same pan, add salsa and beans and
stir. Once mixture comes to a simmer, create 3-small wells with the back of a
spoon around the perimeter of the pan and crack eggs into wells. Cover and cook
7-9 mins until eggs are set but still runny. Remove from heat, arrange crisp
tortillas around the outside edge, top eggs with avocado, and serve while still
warm. Optional toppings can include; cheese, sour cream, cilantro or hot sauce.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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