Chipotle chilaquiles with black beans
Gluten Free, Vegetarian, Soy Free, Spicy
25 – 35 Minutes
Perfect for breakfast, lunch, or dinner, these chilaquiles may be the best thing that ever happened to tortilla chips.
- 1 red onion
- 1 or 2 cloves peeled fresh garlic
- 1 chipotle chile in gluten-free adobo
- ¾ teaspoon Oaktown Spice Shop 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
- About 3 ounces tortilla chips
- 1½ ounces queso fresco
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.
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. Save the rest for another use.
- Coarsely chop the cilantro.
Fry the eggs
While the eggs cook, finish the chilaquiles.
Finish the chilaquiles
Nutrition per serving: Protein: 21g (42% DV), Fiber: 15g (60% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 230mg (77% DV), Sodium: 600mg (25% DV), Carbohydrates: 62g (21% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.