HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Black Bean Chilaquiles
Chipotle Black Bean Chilaquiles

Chipotle Black Bean Chilaquiles

with Pepper Jack Cheese

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Poblano Pepper

1 unit


13.4 ounce

Black Beans

6 unit

Corn Tortillas

14 ounce

Diced Tomatoes

1 teaspoon

Chipotle Powder

1 cup

Pepper Jack Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber27 g
Protein36 g
Cholesterol50 mg
Sodium520 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
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.