Egg and 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Œuf
(Contient Oeuf)
170 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
1 pièce(s)
Haricots noirs
1 pièce(s)
Lime
113 g
Petites tomates
3 cs
Guacamole
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Piment fort
1 cs
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Thinly slice the green onions. Peel, then mince or grate the garlic. Peel and cut the avocado(s) into 1/2-inch pieces. Zest the lime(s), then cut into wedges. Drain and rinse the beans.
On a baking sheet, arrange tortilla chips in a single layer. Toast in the middle of the oven, until chips are warmed through and crispy, 5-7 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, in a small bowl, add the avocado. Using a fork, mash the avocado until creamy. Stir in the sour cream and lime zest. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook, stirring occasionally, until softened, 3-4 min.
Add the tomatoes, broth concentrate(s), garlic, 1/4 tsp chipotle powder and beans. (NOTE: Reference the spice guide in the Start Strong.) Cook, stirring occasionally, until slightly thickened, 4-5 min. Toss in the toasted tortilla chips and stir to coat.
Heat a medium non-stick pan over medium-low heat. When the pan is hot, add 1 tbsp oil. Swirl to melt. Crack the eggs into the pan. Season with salt and pepper. Cook, covered, until the white of the egg is set 2-3 min. (NOTE: The yolk will still be runny).
Divide the bean chilaquiles between plates. Sprinkle over the green onion. Top with two eggs. Serve the lime-avocado crema on the side. Squeeze over a lime wedge, if desired.