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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 box
Black Beans
85 g
Tortilla Chips
56 g
Radish
1 can
Diced Tomatoes
2 unit
Green Onion
10 g
Garlic
1.5 tsp
Mexican Seasoning
1 tsp
Cayenne Pepper
10 g
Cilantro
1 cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil the chilaquiles). TIP: If you don't have an oven-proof frying pan, mound the tortilla chips on a baking sheet instead in Step 5!
Wash and dry all produce.* Drain and rinse the beans. Thinly slice the green onions, keeping the white and green parts separate. Zest, then juice the lime. Roughly chop the cilantro. Thinly slice the radishes into 1/8-inch slices. Mince or grate the garlic.
Heat a medium pan over medium-low heat. Add the radishes, lime juice and 1/2 tsp sugar. Season with salt. Cook until the radishes soften, 3-4 min. Transfer the mixture, along with the liquid, to a small bowl. Set aside.
Heat the same pan over medium-high heat. Add the diced tomatoes, garlic, green onion whites, half the cilantro and 2 tbsp radish pickle liquid. Cook, breaking up the tomatoes into smaller pieces with a wooden spoon, until slightly thickened, 4-5 min.
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.
Mound the tortilla chips in the same pan. Top with the black bean mixture and salsa. Sprinkle with 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!)
When the cheese is melted, top the chilaquiles with the pickled radishes, lime zest and remaining cilantro. Divide between plates and dollop with sour cream.
