Prep the ingredients
Cut the tortilla into 6 triangles.
Rinse the black beans.
Crack the eggs into a bowl and lightly beat. Season with salt and pepper.
Coarsely chop the cilantro.

Cook the chilaquiles
In a pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Add the tortilla triangles and cook, turning once, until just beginning to crisp, 3 to 5 minutes. Add the beans and tomatoes and stir to coat. Cook until the liquid is thickened slightly, 2 to 3 minutes.

Pour in the eggs and cook, stirring gently, until the eggs are set but still moist, 2 to 3 minutes. Remove the pan from the heat and stir in the cilantro.

Transfer the scramble to individual plates and serve.

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