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Chipotle chilaquiles with black beans and fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Chipotle chilaquiles with black beans and fried eggs

Family-Friendly, Vegetarian, Gluten-Free, Soy-Free

2 Servings, 660 Calories/Serving

25 – 40 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 red onion
  • 1 or 2 cloves peeled fresh garlic
  • 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 radishes (about 2 ounces total) (see Market Watch note)
  • 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 (smoke-dried jalapeños) in adobo are commonly called for in Mexican and Southwestern recipes. They’re made by canning the chiles in a rich tomato-and-vinegar-based sauce. They add smokiness as well as spice, but if you’re sensitive to heat, omit them.

Make It Ahead
The tomato sauce (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the tomato sauce as you proceed with the rest of the recipe.

Market Watch
Because organic radishes can be in short supply, you may receive watermelon radish or cucumber in your bag instead. If watermelon radish, peel, trim the ends, cut in half lengthwise, and thinly slice crosswise. If cucumber, peel if desired and trim the ends, then cut in half lengthwise and thinly slice into half-moons.

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the tomato sauce

  • Peel and finely chop enough onion to measure 1 cup [2 cups]. Finely chop enough of the remaining onion to measure 2 tablespoons [¼ cup] for garnish.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • 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 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Add the 1 cup [2 cups] onion, the garlic, and Yucatan spice blend and season with salt. Cook, stirring occasionally, until the onion is softened, 2 to 3 minutes. 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 the remaining 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] butter or 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 pot 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 pepper, and stir in the tortilla chips.

5

Serve

Transfer the chilaquiles to individual bowls and top with the eggs. Garnish with the radishes, lime wedges, avocado, cilantro, and remaining 2 tablespoons [¼ cup] onion. Crumble the queso fresco on top and serve.

Kids Can!

  • Rinse the black beans.
  • Scoop out the avocado.
  • Crumble the queso fresco.

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