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Red Salsa Chilaquiles

60 Minutes

Time: 60 minutes | Difficulty: Moderate | Servings: 4

Time: 60 minutes | Difficulty: Moderate | Servings: 4


5 each corn tortillas
1 tsp grape seed oil
10 oz black beans, cooked
4 oz salsa roja
8 each eggs
1 oz avocado puree
2 oz greek yogurt
1/3 oz cilantro, chopped
2 oz cotija cheese

2 each guajillo pepper
2 cup vegetable stock
6 oz chipotle puree
2 each roma tomato
2 each garlic clove
1 each yellow onion
1 each jalapeno
2 Tbsp grape seed oil
1 tsp cumin seed, whole
1 tsp salt

1 each avocado
2.5 Tbsp lime juice
1 oz yellow bell pepper, diced
1 oz red onion, diced
1 oz tomato, diced
1/2 cup water
3/4 tsp garlic, minced
1/2 tsp salt


  1. Preheat oven to 350˚ F.
  2. Brush corn tortillas with oil and toast in the oven until dried out and crispy. Allow to cool briefly then crack each into quarters.
  3. Bring salsa to a boil and add beans. Once hot, add tortillas and toss until fully coated. Split coated chips between 8 serving plates.
  4. Top each plate with 2 eggs (cooked to your preference), avocado puree, yogurt, cilantro and cotija cheese.
  5. To Make Salsa Roja: remove stem and seeds from the guajillo pepper and add to a pot with the vegetable stock. Bring to a boil then cover and remove from the heat. Allow to sit for 15 minutes.
  6. In a sauté pan, caramelize the jalapeno then remove. Add the garlic, onion and cumin to the pan and sauté until onions are translucent and cumin is fragrant.
  7. Rough chop the tomato and add to the pan along with the jalapeno and chipotle puree, cook for an additional 5 minutes.
  8. Transfer contents of the sauté pan to a blender and add soaked guajillo (along with all liquid). Blend until smooth then season with salt.
  9. To Make Avocado Puree: Scoop out the avocado and place into a blender with lime juice, yellow bell pepper, red onion, tomato, water, garlic and salt and puree until smooth.


Calories 468
Carbohydrates 51 g
Protein 27 g
Fat 17 g
Fiber 11 g
Sodium 471 mg
Servings 4