Fried Egg and Chipotle Black Bean Chilaquiles
with Lime-Avocado Crema
Chilaquiles are traditionally eaten for breakfast in Mexico, but there's no rule that you can't eat breakfast for dinner! A savoury bean and tomato sauce, fried eggs and crisp tortillas are a welcome treat, any time of the day.
Tags:
Veggie
Allergens:
Egg
•Milk
•Mustard
•Soy
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Egg
170 g
Tortilla Chips
1 unit(s)
Black Beans
1 unit(s)
Lime
113 g
Baby Tomatoes
3 tbsp
Guacamole
2 tbsp
Chipotle Sauce
¼ cup
Feta Cheese, crumbled
1 unit(s)
Hot Pepper
8 g
Mexican Seasoning
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1060 kcal
Fat59 g
Saturated Fat10 g
Carbohydrate113 g
Sugar10 g
Dietary Fiber20 g
Protein31 g
Cholesterol205 mg
Sodium1490 mg
Trans Fat0.4 g
Potassium950 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Small Bowl
•Medium Non-Stick Pan
Cooking Steps
1
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Halve tomatoes.
- Zest the lime, then cut into wedges.
- Drain and rinse the beans.
- Core, then cut the pepper into 1/2-inch pieces.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, corn and half the Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Season with salt and pepper.
3
- Add chipotle sauce, beans and their liquid to the pan.
- Cook for 4-5 min, stirring occasionally, until slightly thickened.
4
- On unlined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil and sprinkle with remaining Mexican Seasoning. Toss to coat. Spread into single layer.
- Toast in the middle of the oven for 5-7 min, until chips are warmed through and crispy. (TIP: Keep your eye on them so they don't burn!)
- Meanwhile, in a small bowl, stir together guacamole and lime zest.
- Set aside.
5
- Heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil.
- Crack in two (four) eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
6
- Divide tortilla chips between plates.
- Top with sauce, eggs, then cheese, tomatoes and green onions.
- Spoon lime-guacamole over top.
- Squeeze over a lime wedge, if you like.
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