Customer Favorite

Chipotle chilaquiles with black beans and fried eggs

Gluten-Free, Soy-Free, Vegetarian, Spicy

2 Servings, 670 Calories/Serving

25 – 35 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.


  • 1 red onion
  • 1 or 2 cloves 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
  • 1 lime
  • 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 found 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



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.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the 1 cup onion, season with salt, and cook, stirring occasionally, until softened, 5 to 7 minutes. Raise the heat to medium-high, stir in the garlic and the Yucatan spice blend, and cook until fragrant, about 30 seconds.
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.
  • Cut half the lime into wedges for garnish. Save the rest for another use.
  • Coarsely chop the cilantro.


Fry the eggs

In a small frying pan over medium heat, warm 1 to 2 teaspoons 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.


Finish the chilaquiles

Stir the black beans into the tomato sauce and cook until heated through, 1 to 2 minutes. Remove from the heat, season to taste with salt, and stir in the tortilla chips.



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

Calories: 670, 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: 340mg (14% DV), Carbohydrates: 66g (22% DV), Total Sugars: 10g, Added Sugars: (adobe peppers contain trace amounts of sugar): 0g (0% DV). Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.