Skillet Chilaquiles
with Black Beans, Pickled Radish and Sour Cream
Chilaquiles is Mexican comfort food at its finest. Traditionally, a pile of fried tortillas is topped with spicy sauces, plenty of cheese, and even fried eggs. Our version takes advantage of fiery abodo sauce in a deliciously smoky black bean topping. A sprinkle of crisp radish salad and cheddar cheese will make this a dish you won’t want to share!
Produit dans un établissement 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
1 boîte(s)
Haricots noirs
85 g
Croustilles de maïs
56 g
Radis
1 boîte(s)
Tomates en dés
2 pièce(s)
Oignons verts
10 g
Ail
1.5 cc
Assaisonnement mexicain
1 cc
Poivre de cayenne
10 g
Coriandre
1 tasse(s)
Fromage cheddar, râpé
(Contient: Lait)
3 cs
Crème sure
(Contient: Lait)
1 pièce(s)
Lime
Pas inclus dans votre livraison
½ cc
Sucre*
pièce(s)
Huile*
Ustensiles
Instructions
Preheat the broiler to high (to broil the chilaquiles).
Prep: Wash and dry all produce. Drain and rinse the black beans. Thinly slice the green onions, keeping the whites and greens separate. Zest, then juice the lime. Roughly chop the cilantro.
Pickle the veggies: Heat a small pan over medium-low heat. Add the radish, lime juice and sugar. Cook for 3-4 min. Transfer to a small bowl. Season with salt.
Make the salsa: Heat the same pan over medium-high heat. Add the diced tomatoes, garlic, green onion whites, half the cilantro and 2 tbsp pickle liquid. Break up the tomatoes into smaller pieces with a wooden spoon. Cook until slightly thickened, 4-5 min.
Make the black bean mixture: Meanwhile, heat a large oven-proof pan over medium heat. Add a drizzle of oil, then the green onion greens, black beans, Mexican seasoning and as much cayenne as you like. Cook, stirring occasionally, until warmed through, 4-5 min. Season with salt and pepper. Transfer to a plate.
Bake the chilaquiles: Mound the tortilla chips in the same pan. Top with the black bean mixture and salsa. Sprinkle with cheddar cheese. Broil in the centre of the oven until the cheese is melted and bubbly, 4-5 min. (TIP: If you don't have an oven-proof pan, assemble the chilaquiles in a baking dish!)
Finish and serve: Remove the pan from the oven and top with the pickled radishes, lime zest and remaining cilantro. Serve with a dollop of sour cream and enjoy!
