Blue Corn Tortilla Skillet
with Eggs, Black Beans, Lime Crema, Pickled Onion & Pepper Jack
- Eggs
- Sesame
- Milk
Blue corn tortillas are not only a snacking favorite, but trust our chefs here: they add the perfect crunch to any Southwest-inspired meal. This skillet dinner has a delicious mix of hearty beans, fried eggs, pickled onion, and Tex-Mex spiced blue corn tortilla chips. It’s all topped with gooey melted pepper jack and a drizzle of tangy lime crema all over. Are you ready to dig in?
Ingredients
1 unit
Red Onion
2 unit
Eggs
(Contains: Eggs)
1 unit
Tomato Paste
2 tablespoon
Sour Cream
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Black Beans
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; finely dice remaining onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Reserve a few tortilla chips for step 6.
• In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper. Cover bowl with plastic wrap. Microwave until bright pink, 30-45 seconds. Carefully uncover and set aside. • In a separate small bowl, combine sour cream with lime zest to taste. Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add diced onion and season with a pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add tomato paste, Southwest Spice, and Tex-Mex paste; cook, stirring, until fragrant, 30-60 seconds.
• Add beans and their liquid and ¾ cup water (1½ cups for 4 servings) to pan with onion mixture. Bring to a simmer and cook until liquid has slightly reduced, 3-4 minutes. • Reduce heat to medium, then stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice and ¼ tsp sugar (½ tsp for 4). • Stir in remaining tortilla chips until thoroughly coated and slightly softened, 1-2 minutes. TIP: Add a splash of water if needed. • Sprinkle with pepper jack, then cover pan until cheese melts, 1-2 minutes.
• Meanwhile, heat a drizzle of oil in a second medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. Turn off heat.
• Top tortilla skillet with fried eggs and lime crema. Crumble reserved tortilla chips and sprinkle on top. Garnish with as much pickled onion (draining first) as you like. Serve straight from pan with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, spicy flavors; some found it a bit too spicy or salty, suggesting adjusting seasoning to taste.
- Ease of prep: Generally easy to make, though a few found juggling multiple steps tricky or time-consuming.
- Suggestions: Consider adding fresh toppings like avocado, tomatoes, or cilantro for brightness and texture 🥑.
- Portions: Some wanted more protein; adding an extra egg or two per serving was a popular tweak.
- Texture: Keep tortilla chips separate or add at the end to maintain crunch; some found the softened chips unpleasant.
Reviews from our home cooks
This is a great Mexican-inspired breakfast or brunch recipe. It comes off as a fusion of nachos and huevos rancheros. Using a cast-iron skillet adds a bit of character to the flavor. The Beans are wonderfully flavored, and the Pickled Onion is always a welcome addition.
Very easy prep for a delicious meal. Enjoyed the addition of pickled onion & lime crema to the bean mixture - spicy but not too hot. I like how adding the fried egg added to the flavor.
The eggs were the perfect touch on top. This skillet is like a super quick version of chilaquiles without salsa. I liked that there wasn't too much tomato or sauce because the chips stayed crunchy. Loved this dish!
I had my husband pick out the meals for last week & though I'm pretty adventurous this looked rather off putting with the eggs on top - BUT OMG it was OUR FAVORITE - the spices blended perfectly & we made a salad to go with it & my blue cheese dressing just kept the taste buds party going! & it's also a rather healthy choice - we will want this again
Three of four liked it (not picky kid 2). Mom LOVED the pickled onions. It was very strange to put chips into the skillet and get them soggy, but seemed necessary due to wateriness. I think in future I would add less water and let it simmer a lot longer, because I prefer the crunchy chips.
It was texturally somewhat unpleasant. The tortilla chips are wet and soggy by the time you plate it, and the eggs don't really work with the rest of the dish. It was okay, but I didn't finish my plate.
Wow! I like all of these ingredients (except pickled onion, never had that before) & I was very skeptical that putting them all together would taste good - but that's why I signed up for Hello Fresh - to learn to cook & try new things! I love this dish and the color of the yolks of the eggs.... AMAZING!!
We love the ease of a skillet meal. There were lots of veggies and the eggs are a great, vegetarian source of protein.
Very good. I actually poached the eggs in the sauce and it was like a huevos rancheros.
We may never go to a Mexican or Tex Mex restaurant again! A wonderful tasting combination, although I might have liked 2 eggs on top of each serving. We like using proteins in legumes and will order this again.
