• 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.

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.

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.

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.

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.