In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chipotle chilaquiles with black beans

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 760 Calories/Serving

30 Minutes

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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

Nutrition per serving

Calories 760, Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 1130mg (49% DV), Total Carb. 89g (32% DV), Fiber 19g (68% DV), Protein 23g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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

In a large pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add two-thirds of the onion and season with salt. Cook until soft, 5 to 7 minutes.
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

In a small pan, heat 1 teaspoon oil until hot but not smoking. Fry the eggs until the whites are set but the yolks are still runny, 3 to 4 minutes.

Serve

Transfer the chilaquiles to individual plates and garnish with the queso fresco, radishes, avocado, cilantro, and the remaining onion. Top with an egg, and serve.

Ingredient IQ

Smoky, sweet and very spicy, chipotle chiles in adobo are a common ingredient found in many Mexican and Southwestern recipes. They’re made by marinating smoked and dried jalapenos in a sauce of paprika, oregano, garlic, salt, and vinegar.

View full recipe details