Chipotle Black Bean Chilaquiles
with Pepper Jack Cheese
Chee-lah-kee-lays! Even just saying that word 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 saucy. First, the tortilla pieces are smothered in a feisty mix of black beans, diced tomatoes, and smoky chili. Then, everything is sprinkled with pepper jack cheese and allowed to get piping hot and melty under the broiler—a Mexican-style meal of champions, achieved.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2 unit
Scallions
1 unit
Poblano Pepper
1 unit
Lime
13.4 ounce
Black Beans
6 unit
Corn Tortillas
14 ounce
Diced Tomatoes
1 teaspoon
Chipotle Powder
1 cup
Pepper Jack Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
Salt
Pepper
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Wash and dry all produce. Preheat oven to 400 degrees. Trim and thinly slice scallions, separating greens and whites. Core and seed poblano, then cut into ½-inch pieces. Zest and then halve lime; squeeze juice from one half into a small bowl. Drain and rinse black beans.
Place tortillas in a stack on your cutting board. Cut stack in half, then cut each half in thirds, creating six smaller stacks of chip-shaped wedges.
Place tortillas on a baking sheet and sprinkle with a large drizzle of olive oil. Season with salt and pepper. Toss to coat, then spread out evenly on sheet. Bake in oven until crisp and golden-brown, about 10 minutes. (TIP: Keep an eye out for any burning.) Remove from oven and set aside once done. Preheat broiler to high.
Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Add scallion whites and poblano. Cook until soft, about 4 minutes. Add tomatoes, beans, ¼ tsp chipotle powder (add more for additional heat), lime zest, reserved lime juice, and tortilla chips, stirring to combine and coat chips. Cook, stirring, until chips soften, about 2 minutes.
Remove pan from heat, then sprinkle cheese over chilaquiles in pan. Place pan under broiler and broil, watching carefully, until cheese melts, about 1 minute.
Divide chilaquiles between plates. Sprinkle with scallion greens and serve. TIP: Cut the remaining lime half into wedges for squeezing over, if desired, or save it for another use.