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Chipotle Black Bean Chilaquiles

Chipotle Black Bean Chilaquiles

with Pepper Jack Cheese

veggie
Rated 2.7 / 4
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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
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

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
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
Utensils
Small Bowl
Strainer
Zester
Baking Sheet
Large Pan
InstructionsPDF
Instructions
Preheat and Prep
Preheat and Prep
1

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.

Cut Tortillas
Cut Tortillas
2

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.

Bake Tortilla Chips
Bake Tortilla Chips
3

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.

Stir Chilaquiles
Stir Chilaquiles
4

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.

Melt Cheese
Melt Cheese
5

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.

Plate and Serve
Plate and Serve
6

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.