Though I make pancakes all the time for the kiddos, I am really more of a savory breakfast person. When Mike and I were on vacation in Cancun years ago, we went every morning for a big breakfast, and I loved chilaquiles, corn tortillas as a foundation for beans, salsas, cheeses and crema (like our sour cream). Then my friend Lisa invited us over for brunch one time and served us breakfast nachos, which is our American version of chilaquiles, and so delicious and fun. Kids love topping the crunchy tortilla chips with their favorite things, and it just puts you in a festive mood. You can even use leftover chili or black bean soup, and you can top with scrambled eggs or fried eggs. ¡Ole!
For my older son’s second birthday party, I wanted to do something heartwarming and cozy. It was the end of January and the Boston weather that year had been brutal. Piles of snow had been capped with a thick sheet of ice, leaving people trying to figure out how to chip ice blocks off of their roofs. I remember my mom saying that five stores in her town were out of ice-melt on one particularly depressing day. We were all in need of a comfy party. Plus, I needed to go simple–because I was pregnant (and sick!) with my second baby. The moral of the story is, black bean soup cured all! Well, maybe not. But people really seemed to like it. And I am (almost) ashamed of how easy it is to make.
I served it with guacamole and a simple cheese quesadilla.