June 8, 2013

Pork and Pinto Chilaquiles

Chilaquiles Eaten

I eat a lot of beans. Is that weird? And until recently, I have been known to eat them pretty much the same way, every time, as chili. It’s my go-to, I-don’t-have-time-to-cook-a-real-meal meal. It’s easy and delicious and terribly filling.  And that’s where my bean (slash, chili) obsession came from.

So there’s that.

But then I stumbled upon an issue of Eating Well magazine and I realized that beans could be so much more than slowly cooked legumes. They could swim with tortillas and even a bean poached egg. They could get topped with cool Greek yogurt and bright green onions and spicy jalapeños. They could be a breakfast for four. Or a lunch at home for one. They could be more than chili. They could be chilaquiles.

So now I don’t just eat a lot of chili. I eat a lot of chilaquiles. And I highly suggest you give this really pleasing dish a try.

Side note: for those watching their potassium, replace the tomatoes with any kind of sweet pepper you like and replace the beans with vegetables like corn, chopped zucchini or squash, and radishes.

Chow on.

Salt-Free Chilaquiles



adapted from Eating Well magazine’s Pinto Bean Chilaquiles recipe


  • 1 1/2 cups cherry tomatoes, washed and cut in half
  • Vegetable oil
  • 4 cloves garlic, minced
  • 1/2 sweet yellow onion, thinly sliced
  • 1/4 tsp whole coriander seeds
  • 1/4 tsp red chili pepper flakes
  • 1 tbsp orange marmalade
  • Pinch or two of cinnamon (yeah, I said cinnamon)
  • 4 corn tortillas, cut into triangles (like chips)
  • 1/2 tsp salt-free garlic powder
  • 1/2 tsp salt-free chipotle powder
  • 1/4 lb pork
  • 1/4 tsp cumin
  • One 15-oz can no-salt-added pinto, kidney, or cannellini beans
  • One 6-oz container 0% FAGE Greek yogurt
  • 3 green onions, roots removed and thinly sliced
  • 1 jalapeño, thinly sliced


Preheat oven to 375dg F.

Take those cherry tomatoes and place them in an oven pan. Drizzle with a little olive oil, give them a shake, and then place them into the oven to roast for 30 to 40 minutes.

Meanwhile, let’s get the aromatics cooking. In a large skillet (that has a lid), heat a tablespoon of oil over medium-high heat. When ready, add the garlic, onoins, coriander seeds, and chili pepper flakes. Cook until the onions start to turn a golden color, about 5 minutes. Then add the secret chilaquiles ingredients: a pinch of cinnamon and a tablespoon of orange marmalade. Give it all a stir, lower the heat, and continue to cook and brown those onions for another 15 minutes.

Side tip: the tangy sweetness or the marmalade not only marries well with the roasted tomatoes, but the sugar wil help caramelize the onions as well. Win, win.

Chilaquiles Onions Spices

Salt-Free Chilaquiles Secret Ingredient

Chilaquiles Onions Spices Jam

Meanwhile, take your corn tortilla triangles and grease them up with 2 tablespoons of vegetable oil or with an oil spray. Then, sprinkle the triangles with 1/4 tsp garlic powder and 1/4 teaspoon chipotle powder. Place in a single layer on an oven sheet. And bake until golden and crisp, about 8 to 10 minutes.

Tortillas for Chilaquiles


Back at the pan, push the onions to the side, making an empty space in the center. Put the ground pork in this empty space, add 1/4 teaspoon garlic powder, 1/4 teaspoon chipotle powder, and cumin. Mix and then cook until meat is browned, stirring occasionally. Add the bean with a cup of water and give everything a good stir. Bring everything to a simmer and cook for another 10 minutes.

Chilaquiles Browning

Chilaquiles Pork

Chilaquiles Beans

Add the roasted tomatoes to the pork and beans and give it all a good stir. Then, one handful at a time, fold the chips into the mixture until they are all in there. Cook for a few minutes to let the chips soften a bit.

Next, use a wooden spoon to gently make four little wells in the mixture. One at a time, crack your eggs and drop them into the wells. Then blow them a kiss, put on the lid, and let them steam until the whites turn, well, white, about 5 to 8 minutes).

Chilaquiles Up Close


To serve, place a few dollops of Greek yogurt over the eggs and beans. Sprinkle with green onions and thin slices of jalapenos (if your guests like it spicy). And provide lime wedges for some extra spark. Then, parade your chilaquiles around the house proudly because this is one pretty dish. And use a big spoon to plate individual portions. Enjoy.

You just chilaquilled it.

alysia June 8, 2013 at 7:53 pm

Yum! Def. gonna try this at home! 🙂

Alysia x

MARY ANN June 9, 2013 at 3:21 pm

pork & pinto chilaquiles

Maria Tadic June 9, 2013 at 5:02 pm

I’ve always wanted to make these! They look so good – especially the egg on top!

Elle June 10, 2013 at 6:32 am

Why do recipes call for garlic powder instead of minced garlic?

Julia Yohe June 11, 2013 at 7:38 am

I also like to eat chilaquiles! I prefer sweet pepper even though I’m not a potassium conscious person. I would like to replace beans with chopped zucchini. I am looking forward to try this wonderful recipe. I love this site! 😀

Louise June 13, 2013 at 3:05 am

Thanks for sharing this recipe. I am going to the grocery tomorrow and will purchase the ingredients. My family is longing for a new dish to try.

Ryan Andrews June 13, 2013 at 8:59 pm

Nice Recipe. Delicious and Nutricious. Thank you for sharing.

Donna Lanting June 14, 2013 at 3:25 am

This is a great recipe! It really looks so easy to do and delicious. I can’t wait to try this. I will make this recipe super chili for my hubby. Thanks for sharing! 🙂

Susan Tweeton June 16, 2013 at 7:26 pm

This sounds really good for a late breakfast.

Vivian Rowe July 6, 2013 at 10:57 pm

I love recipes with a lot of sweet yellow onions! It tastes like heaven to me. Anyway, I would love to try this recipe. My husband will definitely love this! 🙂

Danielle July 9, 2013 at 4:23 pm

Thank you for the potassium substitute options. Watching what you eat sucks sometimes but it is so nice to find someone like you who has already done the work. Thank you for making my life just a touch more easier.

Sasha August 15, 2013 at 8:19 pm

Oh wow, now I really want to try this out! It looks amazing, my mouth is already watering. Mmmm! I can just imagine it! YUM!

Rick August 17, 2013 at 3:45 pm

Wow, that looks delicious! I really want to try this out. I was looking for anew recipe to eat for today and now I’m even hungrier. Mmm! I can’t wait to get back from the grocery store and start cooking! I bet my wife will love this since I’m cooking.

Tom C August 30, 2013 at 7:16 pm

I made this tonight, and it was absolutely wonderful! I had earlier made the same thing using the Eating Well recipe, with results that were only fair. Due to circumstances and the fact that my grandson was visiting, I made a few minor modifications: 1/2 tsp chile powder instead of the red pepper, 1 can Muir Glen No Salt Fire Roasted Dicd Tomatoes (instead of roasting my own), no chipotle, and a small can of diced green chiles instead of fresh chile pepper. It was definitely mild enough for kids while still bursting with wonderful flavor.

Catalin Manea September 9, 2013 at 3:31 pm

That looks great thanks for the idea!

Leave a Comment

Previous post:

Next post: