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Chipotle chilaquiles with black beans and fried eggs
Customer Favorite

Chipotle chilaquiles with black beans and fried eggs

Gluten-Free, Soy-Free, Vegetarian, Spicy

2 Servings, 660 Calories/Serving

25 – 40 Minutes

Our chipotle chilaquiles are sure to please the gluten-free and vegetarians at your dinner party alike, even if just a party of one.

In your bag

  • 1 red onion
  • 1 chipotle chile in gluten-free adobo
  • Sun Basket Yucatan spice blend (achiote powder - coriander - granulated garlic - sumac - cumin - allspice - cinnamon)
  • 1 cup crushed tomatoes
  • ½ cup cooked black beans
  • 2 or 3 red radishes
  • 1 lime
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • 2 pasture-raised organic eggs
  • Tortilla chips
  • 1½ ounces queso fresco

Ingredient IQ

Smoky, spicy, and subtly sweet, chipotle chiles in adobo are a common ingredient in many Mexican and Southwestern recipes. They’re made by marinating smoke-dried jalapeños in a rich tomato-and-vinegar-based sauce.

Nutrition per serving

Instructions

1

Make the tomato sauce

  • Peel and finely chop enough onion to measure 1 cup [2 cups]. Finely chop an additional 2 tablespoons [¼ cup] onion for garnish.
  • If using the chipotle chile, coarsely chop the chile.
In a large frying pan over medium heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Add the 1 cup [2 cups] onion, season with salt, and cook, stirring occasionally, until softened, 5 to 7 minutes. Raise the heat to medium-high, stir in the Yucatan spice blend, and cook until fragrant, about 30 seconds.
Add the tomatoes, ½ cup [1 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, garnishes, and eggs.

2

Prep the black beans and garnishes

  • Rinse the black beans.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Cut half the lime into wedges for garnish; save the rest for another use. [Cut 1 lime into wedges; save 1 lime for another use.]
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
  • Coarsely chop the cilantro.

3

Fry the eggs

In a small [medium] frying pan over medium heat, warm 1 to 2 teaspoons [2 to 3 tsp] oil 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 cook, finish the chilaquiles.

4

Finish the chilaquiles

To the pan with the tomato sauce, stir in the black beans and cook until heated through, 1 to 2 minutes [2 to 4 min]. Remove from the heat, season to taste with salt, and stir in the tortilla chips.

5

Serve

Transfer the chilaquiles to individual bowls. Garnish with the radishes, lime wedges, avocado, cilantro, and remaining 2 tablespoons [¼ cup] onion. Top with the eggs, crumble the queso fresco over each bowl, and serve.

Kids Can!

  • Rinse the beans.
  • Scoop out the avocado.
  • Stir in the tortilla chips.
  • Crumble the queso fresco.

Calories: 660, Protein: 19g (38% DV), Fiber: 16g (64% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 8g, Saturated Fat: 7g (35% DV), Cholesterol: 215mg (72% DV), Sodium: 380mg (16% DV), Carbohydrates: 67g (22% DV), Total Sugars: 10g, Added Sugars: (Chipotle chile contains trace amounts of sugar): 0g (0% DV).
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.