In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chipotle chilaquiles with black beans, fried eggs, and guacamole
Gluten-Free Friendly, Soy-Free, Vegetarian, Spicy
2 Servings, 780 Calories/Serving
If this is your first time making Mexican chilaquiles, welcome to the tortilla show. Crispy tortilla chips are folded into a bold red sauce, then topped with a fried egg for one heck of a meal.
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
- 1 or 2 organic radishes (about 2 ounces total)
- 1½ ounces queso fresco
- 4 or 5 sprigs organic fresh cilantro
- Tortilla chips
- ½ cup Wholly guacamole
Calories 780, Total Fat 45g (58% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 920mg (40% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 23g
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
Start the chilaquiles
- 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 remaining garnishes and finish the chilaquiles.
Prep the remaining garnishes; finish the chilaquiles
- Thinly slice the radishes.
- Crumble the queso fresco.
- Coarsely chop the cilantro.
To the pan with the simmer sauce and beans 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, queso fresco, cilantro, guacamole, and remaining onion and serve.
- Measure the onion.
- Rinse the black beans.
- Measure the water for the sauce.
- Time the cooking.
- Garnish the chilaquiles.