Make pumpkin chilaquiles for a Tex-Mex-inspired fall dessert featuring pumpkin, enchilada sauce, tomato sauce, beans and eggs.
I grew up in Texas, the land of Tex-Mex cuisine. Beans and rice were dinner staples, but chilaquiles were our go-to weekend breakfast or brunch dish. Tons of aromatic vegetables are sautéed with spices, juicy tomatoes and beans, then smothered over tortilla chips and served with fried or poached eggs. It was always a satisfying way to start the day.. Start by sautéeing some onion, garlic and pumpkin until tender.
Once the flavors have melded, fold in the tortilla chips. I like to use the thickest chips that I can find for this recipe. Thinner chips tend to dissolve into the sauce when they are coated, but thick-cut chips hold their own as they meld with the flavors of the sauce. They will soften a bit, leaving each bite with a healthy combination of soft and crunchy corn tortillas.
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