Easy Black Olive Chilaquiles
|Prep Time: 20 min||Cook Time: 10 min|
|Servings: 2||Skill Level: easy|
Corn tortillas sautéed with enchilada sauce, veggies, and sliced black olives make an easy and satisfying breakfast or vegetarian brunch. It’s traditional to serve these with eggs – fried or scrambled – and a mess of other toppings. Use a mild enchilada sauce for just a touch of heat, or spice things up with medium or spicy sauce if you prefer.
- 6 (6-inch) corn tortillas, cut into eighths
- 2 Tablespoons sunflower oil or other high-heat vegetable oil
- 1/2 large yellow onion, peeled and diced
- 1/2 cup diced bell pepper (red & yellow mix)
- 3/4 cup red enchilada sauce, more as needed
- 1 small can (2.25 ounces) Pearls or Early California Black Ripe Olives (reserve some for topping)
- 2 fried eggs
- Chopped cherry tomatoes
- Sliced avocado
- Sour cream
- Chopped cilantro
- Crumbled queso fresco, cotija, or shredded jack cheese
- Lime wedges
- Heat the oil in a wide skillet over medium heat until it shimmers. Add some of the tortillas in a single layer and cook, turning, until golden and crisp. Lower the heat if the oil starts to smoke. Lift the fried tortillas out of the skillet leaving the oil behind and drain them on paper towels. Repeat with the remaining tortillas.
- Add the onions and peppers to the now empty, oily skillet and cook over medium heat until tender, 5-10 minutes.
- Add the tortilla chips, enchilada sauce, and olives to the pan. Cook, tossing occasionally, until the tortillas are tender and the sauce has thickened, about 5 minutes. Add more sauce or a splash of water if the pan looks dry. Taste, adding salt if you feel the dish needs it.
- Divide the chilaquiles between two plates and top with desired toppings. Serve right away.