Skillet Chilaquiles

Skillet Chilaquiles

with Black Beans, Pickled Radish and Sour Cream

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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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 box

Black Beans

85 g

Tortilla Chips

56 g


1 can

Diced Tomatoes

2 unit

Green Onions

10 g


1.5 tsp

Mexican Seasoning

1 tsp

Cayenne Pepper

10 g


1 cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


1 unit


Not included in your delivery

½ tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3268 kJ
Calories781 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate69 g
Sugar11 g
Dietary Fiber19 g
Protein35 g
Cholesterol71 mg
Sodium821 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Small Bowl
Measuring Spoons
Medium Pan
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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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.