Chipotle chilaquiles with black beans
Gluten Free, Vegetarian, Soy Free, Spicy
25 – 35 Minutes
Perfect for breakfast, lunch, or dinner, these chilaquiles may be the best thing that ever happened to tortilla chips.
- 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.
While the sauce simmers, prepare 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: 670, Protein: 21g, Total Fat: 39g, Monounsaturated Fat: 19g, Polyunsaturated Fat: 8g, Saturated Fat: 6g, Cholesterol: 230mg, Carbohydrates: 62g, Fiber: 15g, Sugar: 7g, Added Sugars: 0g, Sodium: 600mg
Contains: milk, eggs.