In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chipotle chilaquiles with black beans and fried eggs
Mediterranean, Gluten-Free, Soy-Free, Vegetarian
2 Servings, 780 Calories/Serving
Chilaquiles never ceases to amaze us: tortilla chips simmered in a bold red sauce and topped with a fried egg. It’s a hearty meal that’s full of flavor, vegetarian, and gluten-free.
In your bag
- 1 organic red onion
- 1 cup cooked black beans
- 1 chipotle chile in gluten-free adobo (optional)
- Sunbasket Mexican simmer sauce base (tomatoes - onion - extra-virgin olive oil - garlic - chili powder - sweet smoked paprika - coriander - cumin - dried Mexican oregano)
- 2 organic eggs
- 2 or 3 organic radishes (about 2 ounces total)
- 4 or 5 sprigs organic fresh cilantro
- Tortilla chips
- ½ cup guacamole
- 1½ ounces queso fresco
Calories: 780, Protein: 23g (46% DV), Fiber: 15g (60% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3.5g, Saturated Fat: 10g (50% DV), Cholesterol: 175mg (58% DV), Sodium: 770mg (32% DV), Carbohydrates: 72g (24% DV), Total Sugars: 7g, Added Sugars: 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.
Wash produce before use
Make the tomato sauce
- 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 garnishes and finish the chilaquiles.
Prep the garnishes; finish the chilaquiles
- Thinly slice the radishes.
- Coarsely chop the cilantro.
To the pan with the tomato sauce over low heat, stir in the tortilla chips. Remove from the heat and season to taste with salt and pepper.
Transfer the chilaquiles to individual bowls and top with the eggs. Garnish with the radishes, guacamole, cilantro, and remaining onion. Crumble the queso fresco on top and serve.
- Measure the onion.
- Rinse the black beans.
- Measure the water for the sauce.
- Garnish the chilaquiles.
- Crumble the queso fresco.