Chipotle chilaquiles with black beans
These chilaquiles may be the best thing that ever happened to tortilla chips. Serve this simple stovetop casserole for a quick and casual dinner or make it the main event at a weekend brunch.
- 1 red onion
- 2 garlic cloves
- 1 chipotle chile in gluten-free adobo (optional)
- 2 to 3 radishes
- 1 avocado
- Fresh cilantro
- ¾ teaspoon Oaktown Spice Yucatan blend
- 1 cup crushed tomatoes
- ½ cup black beans
- 3 ounces corn tortilla chips
- 2 pasture-raised organic eggs
- ¼ cup queso fresco
Prep the vegetables
- Peel and chop the onion.
- Finely chop the garlic.
- Coarsely chop the chipotle chile.
- Rinse the radishes and slice into thin rounds.
- Peel the avocado and cut into bite-size pieces.
- Coarsely chop the cilantro, including the tender stems.
Cook the chilaquiles
Add the garlic and Yucatan spice blend, and stir until fragrant, 30 to 45 seconds. Stir in as much of the chipotle chile as you like, the tomatoes, and ½ cup water. Season with salt.
Simmer until the sauce thickens slightly, 8 to 10 minutes. Add the beans to the sauce, season to taste with salt, and cook until heated through. Remove from the heat and stir in the tortilla chips.
While the sauce simmers, cook the eggs.
Fry the eggs
Nutrition per serving: Calories: 760, Protein: 23 g, Total Fat: 38 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 7 g, Cholesterol: 170 mg, Carbohydrates: 89 g, Fiber: 19 g, Added Sugar: 0 g, Sodium: 1130 mg