Breakfast Champion's Chilaquiles

Breakfast Champion's Chilaquiles

with Black Beans, Eggs, and Poblano Chili

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Chee-lah-kee-lays! Even just saying that name out loud is enough to put you in a brighter mood. And if you haven’t yet discovered the wonder that is chilaquiles, think of it as what happens when nachos go to brunch. Based around shreds of tortilla smothered in a feisty mix of black bean, tomato, chile, and cheese and finished with egg perched on top, it fills you up and gives you the energy to power through the day like the true champ you are.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit

Chili Pepper

1 unit


¼ ounce


1 ounce

Ricotta Salata


½ box

Black Beans

4 unit

Flour Tortilla


1 tablespoon

Mexican Spice Blend

1 can

Diced Tomatoes

½ cup

Cheddar Cheese


2 unit



2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber25 g
Protein40 g
Cholesterol225 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Core and seed poblano, then cut into ½-inch pieces. Mince half the chili; thinly slice other half. Halve lime. Pick cilantro leaves from stems; discard stems. Drain and rinse half the black beans (use the rest as you like).


Place 4 tortillas (we sent more) on a baking sheet, then sprinkle with 1 tsp Mexican spice blend (we'll be using the rest later). Season with salt and pepper. Bake in oven 5 minutes, then flip and continue baking until golden brown and crisp, 3-5 minutes more. Remove from oven and let cool.


Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, tossing, until lightly charred, 2-4 minutes. Reduce heat to medium and add onion, 1 tsp Mexican spice blend (save the last tsp for the sauce), and as much minced chili as you like. Cook until onion is softened, 3-4 minutes.


Stir tomatoes into pan and bring to a simmer. Season with salt and pepper. Lower heat to medium, then stir in black beans, cheddar, and remaining Mexican spice blend. Cook until slightly thickened, 3-4 minutes. Break up 3 baked tortillas into chip-sized pieces, then stir into pan to coat in sauce. Remove from heat.


Meanwhile, heat a drizzle of oil in another large pan over mediumhigh heat. Crack eggs into pan. Cook sunny-side up to desired doneness, 2-4 minutes. TIP: If you’re having trouble cooking tops of eggs, cover pan to steam.


In a small bowl, stir together sour cream and a squeeze of lime. Crumble half the ricotta salata (use the rest as you like). Divide chilaquiles between bowls, then top each with an egg. Crumble over remaining baked tortilla. Garnish with cilantro, ricotta salata, sour cream mixture, and sliced chili.