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Chilaquiles-Inspired Egg and Chipotle Black Beans

Chilaquiles-Inspired Egg and Chipotle Black Beans

with Lime-Guacamole and Crema
4.0(222)
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Calories
: 
1100 kcal
Protein
: 
31g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Milk
  • Mustard
  • Soy
  • Sesame
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Fish
  • Wheat
  • Egg
  • Gluten
  • Mustard
  • Soy
  • Crustaceans
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Egg

(Contains: Egg)

170 g

Tortilla Chips

(Contains: Sesame, Milk, May contain traces of allergens)

1 unit(s)

Black Beans

1 unit(s)

Lime

3 tbsp

Guacamole

2 tbsp

Chipotle Sauce

(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

8 g

Mexican Seasoning

(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)

43 mL

Sour Cream

(Contains: Milk, Sulphites, May contain traces of allergens, Milk)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1100 kcal
Fat62 g
Saturated Fat12 g
Carbohydrate116 g
Sugar12 g
Dietary Fiber20 g
Protein31 g
Cholesterol215 mg
Sodium1510 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium400 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.
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Small Bowl
•Medium Non-Stick Pan

Cooking Steps

PDF
Prep
1
  • Before starting, preheat the oven to 425˚F. Wash and dry all produce.
  • Cut tomato into 1/2-inch pieces.
  • Core, then cut the pepper into 1/2-inch pieces.
  • Zest then juice half the lime, cut remaining into wedges.
Cook peppers
2
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp. 
  • Season with salt and pepper.
Cook beans
3
  • To the pan, add chipotle sauce, beans and their liquid.
  • Cook for 4-5 min, stirring occasionally, until slightly thickened.
Toast chips and make sauce
4
  • On an 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 3-5 min, until chips are warmed through and crispy. (TIP: Keep your eye on them so they don't burn.)
  • To a small bowl, add guacamole and lime zest. Stir to combine.
  • To another small bowl, add sour cream, lime juice and 1 tbsp (2 tbsp) water. Season with salt. Stir to combine.
  • Set aside.
Cook eggs
5
  • Heat medium non-stick pan over medium-low.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil.
  • Crack in 2 (4) eggs. Season with salt and pepper.
  • Pan-fry covered for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny. Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
Finish and serve
6
  • Divide tortilla chips between plates.
  • Top with sauce, eggs and cheese. Add tomatoes over top.
  • Drizzle sour cream over top.
  • Spoon lime-guacamole over top.
  • Squeeze over a lime wedge.
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