Chilaquiles with Bacon, Black Beans, and Texas-Style Scrambled Eggs

Ingredients:

• 12 corn or wheat tortillas, cut into strips
• Cooking spray
• 1 tbsp. vegetable oil
• 8 slices smoked lean bacon, cut crosswise into 1cm long strips.
• 1 red onion, peeled, quartered and thinly sliced
• 2 Fresno or jalapeño peppers, thinly sliced ​​(optional)
• 4 cloves garlic, chopped
• 800 g canned black beans (can be replaced with red beans) or cooked homemade beans
• 1 tbsp cumin
• 1 tbsp. chili powder
• 1 cup dark beer (recommended: Negra Modelo)
• 1 can (400 g) canned diced baked tomatoes
• A small handful of chopped fresh coriander leaves
• 1.5-2 cups grated sharp cheddar or any aged cheese
• 4 scrambled eggs, any (one per person)
• Ripe avocado, cut in half and cut into cubes
• Lime, cut into wedges

Preparation:

1. Preheat oven to 220°C (425°F). Cut tortillas into strips and spray with cooking spray. Bake for 12-15 minutes, until crisp. Place in a baking dish.
2. Heat a frying pan over medium-high heat with 1 tablespoon of vegetable oil. Add the bacon and fry until crisp, then drain with a slotted spoon on paper towels. Add the onion, pepper, and garlic to the pan and fry for a few minutes.
3. Add the beans and sprinkle with cumin, chili powder, salt and pepper, then add the tomatoes, cilantro, and beer. Cook for 1 minute, then add salt to taste and arrange on top of the tortillas in the pan, topping with bacon bits and cheese.
4. If preparing ahead, refrigerate the casserole at this stage.
5. Bake in a preheated oven until bubbly, top with scrambled eggs, diced avocado and lime wedges.