Chipotle Black Bean Chilaquiles

Name: Chipotle Black Bean Chilaquiles with Pepper Jack Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; 2 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; Salt; Pepper

with Pepper Jack Cheese

Recipe Development TeamPublished on July 05, 2018

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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.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Small Bowl

•Strainer

•Zester

•Baking Sheet

•Large Pan

Instructions

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.