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

Chipotle chilaquiles with black beans, fried eggs, and guacamole

Gluten-Free Friendly, Soy-Free, Vegetarian, Spicy, Protein Plus

2 Servings, 830 Calories/Serving

15 Minutes

If this is your first time making Mexican chilaquiles, welcome to the tortilla show. Crispy tortilla chips are folded into a bold red sauce, then topped with a fried egg for one heck of a meal.

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 organic red onion
1 13.4 ounce carton cooked black beans
1 chipotle chile in gluten-free adobo
Sunbasket Mexican simmer sauce base (tomatoes - onion - extra virgin olive oil - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
2 eggs
1 or 2 organic radishes (about 2 ounces total)
1½ ounces queso fresco
4 or 5 sprigs organic fresh cilantro
¼ pound tortilla chips
½ cup guacamole

Nutrition per serving

Calories 830, Total Fat 47g (60% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 910mg (40% DV), Total Carb. 77g (28% DV), Fiber 21g (75% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

Start the chilaquiles

Peel and coarsely chop the onion; set aside 2 tablespoons [¼ cup] for garnish.
Rinse the black beans.
If using the chipotle chile, coarsely chop the chile. Wash your hands after handling.

In a large sauce pot over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add all except 2 tablespoons [¼ cup] onion, season with salt, and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add the Mexican simmer sauce base, black beans, ¼ cup [½ cup] water, and as much chipotle chile as you like and season lightly with salt. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce is thickened slightly, 4 to 6 minutes. Meanwhile, cook the eggs.

Fry the eggs

In a small [medium] frying pan over medium heat, warm 1 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.

While the eggs are cooking, prepare the remaining garnishes and finish the chilaquiles.

Prep the remaining garnishes; finish the chilaquiles

Thinly slice the radishes.
Crumble the queso fresco.
Coarsely chop the cilantro.

To the pan with the simmer sauce and beans over low heat, stir in the tortilla chips. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chilaquiles to individual bowls and top with the eggs. Garnish with the radishes, queso fresco, cilantro, guacamole, and remaining onion and serve.

Kids Can!

Measure the onion.
Rinse the black beans.
Measure the water for the sauce.
Time the cooking.
Garnish the chilaquiles.

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