Chipotle chilaquiles with black beans
Gluten Free, Vegetarian, Soy Free, Spicy
25 - 35 Minutes
These chilaquiles may be the best thing that ever happened to tortilla chips. Serve this simple stovetop casserole for a casual dinner or make it the main event at a weekend brunch. The chipotle chile adds smokiness as well as spice, but if you’re sensitive to heat, leave it out.
- 1 red onion
- Peeled fresh garlic
- 1 chipotle chile in gluten-free adobo
- ¾ teaspoon Oaktown Yucatan spice blend
- 1 cup crushed tomatoes
- ½ cup cooked black beans
- 2 or 3 red radishes
- 1 avocado
- Fresh cilantro
- 2 pasture-raised organic eggs
- Tortilla chips
- 1½ ounces queso fresco
Make the tomato sauce
- Peel and finely chop enough red onion to measure 1 cup. Finely chop an additional 2 tablespoons onion for garnish.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- If using, coarsely chop the chipotle chile.
Add the tomatoes, ½ cup water, and as much chipotle chile as you like and season lightly with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.
When the sauce simmers, prep the black beans and garnishes, then cook the eggs.
Prep the black beans and garnishes
- Rinse the black beans.
- Trim the ends from the radishes; thinly slice the radishes.
- Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
- Coarsely chop the cilantro.
Fry the eggs
While the eggs cook, finish the chilaquiles.
Finish the chilaquiles
Nutrition per serving: Calories: 660 Protein: 20 g, Total Fat: 38 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 8 g, Saturated Fat: 7 g, Cholesterol: 230 mg, Carbohydrates 61 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 520 mg
Contains: eggs, milk