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Green Chile Pineapple Black Bean Chilaquiles for One |

Green Chile Pineapple Black Bean Chilaquiles for One

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 1 1x


Units Scale
  • 4 6" corn tortillas, cut into small wedges
  • 1 Tbsp olive oil
  • salt
  • 1 plum tomato, diced
  • 1/2 cup diced white onion (divided)
  • 2 Tbsp fresh lime juice (divided)
  • 1 4.5oz can of green chiles
  • 1 garlic glove
  • 1/4 cup fresh cilantro leaves, plus more for garnish
  • 1/4 cup pineapple tidbits
  • 1/4 cup cooked black beans
  • 1/3 cup shredded colby jack (or other melty cheese)
  • cojita, for serving
  • 1 Tbsp chopped green onions
  • 1 egg (optional)


  1. Preheat the oven to 400F. Toss the tortilla wedges with the olive oil, coating them as evenly as you can. Spread in a single layer on a baking sheet and bake for 10-12 minutes. They should be pretty crispy! Remove and let cool.
  2. While the chips are baking, mix together the diced tomato, at least half of the diced onion, and 1 Tbsp of the lime juice. Set aside.
  3. In a blender, combine the green chiles, the rest of the onion and lime juice, the garlic glove, and the 1/4 cup of cilantro leaves. Blend until smooth.
  4. When the chips have cooled substantially, pour the green sauce over them. Use your hands to get each piece well coated.
  5. Mix in the pineapple and black beans, then transfer everything to a small baking dish. I arrange them so some chips are sticking up (so when I add the cheese it'll sink down in there!).
  6. Bake for 10-12 minutes, or until the edges are getting nice and crispy, then remove and sprinkle the colby jack on top. Return to the oven and bake until the cheese has fully melted (4-5- minutes).
  7. Remove and serve topped with the salsa, extra lime and cilantro, crumbled cojita, green onion, and a fried egg if you want! (Avocado makes a great addition, too!)