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

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 750 Calories/Serving

15 Minutes

Chilaquiles never ceases to amaze us: tortilla chips, simmered in red sauce, and topped with egg. It’s a hearty meal that’s full of flavor, vegetarian, and gluten-free.

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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 organic red onion
  • 1 cup cooked black beans
  • 1 chipotle chile in gluten-free adobo (optional)
  • Sun Basket Mexican simmer sauce base (tomatoes - onion - EVOO - garlic - chili powder - sweet smoked paprika - coriander - cumin - 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 Wholly guacamole
  • 1½ ounces queso fresco

Ingredient IQ

Smoky, spicy, and subtly sweet, chipotle chiles in adobo are a common ingredient in Mexican and Southwestern recipes. They’re made by marinating smoke-dried jalapeños in an adobo sauce of tomato, paprika, garlic, salt, and vinegar. They add smokiness as well as spice, but if you’re sensitive to heat, omit them.

Nutrition per serving

Calories: 750, Protein: 21g (42% DV), Fiber: 16g (64% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 160mg (53% DV), Sodium: 640mg (27% DV), Carbohydrates: 74g (25% 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.

Instructions

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

Wash produce before use

1

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 the 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, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened slightly, 4 to 6 minutes.
While the sauce simmers, cook the eggs.

2

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 cook, prepare the garnishes and finish the chilaquiles.

3

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.

Serve

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.

Kids Can!

  • Measure the onion.
  • Rinse the black beans.
  • Measure the water for the sauce.
  • Garnish the chilaquiles.
  • Crumble the queso fresco.

Amazing! This was such a cool idea, and it had a ton of flavor. — Sun Basket customer Joe C.