- In large skillet, heat salsa until slightly thickened, about 15 minutes.
- Stir in beaten eggs, until eggs are cooked and sauce becomes creamy.
- Add drained black beans, then begin adding tortilla chips, turning to coat them with salsa.
- Cook until slightly softened, about 3 minutes.
- Divide chilaquiles onto four plates, and garnish with chopped cilantro, onion, cheese and crema.