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.
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.
Ingredients
2 unit(s)
Egg
(Contains Egg)
170 g
Tortilla Chips
(May contain Sesame, Milk)
1 unit(s)
Black Beans
1 unit(s)
Lime
113 g
Baby Tomatoes
3 tbsp
Guacamole
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Hot Pepper
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Add chipotle sauce, beans and their liquid to the pan.
- Cook for 4-5 min, stirring occasionally, until slightly thickened.
- 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.
- 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.)
- 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.
