Chilaquiles is Mexican comfort food a its finest. Traditionally, a pile of fried tortillas is topped with spicy sauces, plenty of cheese, and even fried eggs. Our version takes advantage of fiery abodo sauce in a deliciously smoky black bean topping. A sprinkle of crisp radish salad, cheddar cheese, and fresh cilantro make this one dish you won't want to share!
Chipotles in Adobo
Preheat oven to 400 degrees. Thinly slice the scallions, keeping the white and green parts separate. Halve the tomato, remove and discard the seeds and white core, then finely dice. Thinly slice the radishes. Coarsely chop the cilantro. Halve the lime, Drain and rinse the black beans
Heat 1 teaspoon olive oil in a large pan over medium heat. Add the scallion whites and cook for 30 seconds. Add the black beans, chopped tomato, and 1 teaspoon abodo sauce (more if you like the heat!). Cook for 5 minutes. Season with salt and pepper and set aside.
In the same pan, mound the tortilla chips. Top with the black bean mixture and sprinkle with cheddar cheese. Bake for 5-10 minutes, until cheese has melted.
Meanwhile, toss the radishes and half the cilantro with the juice of half a lime. Season with salt and pepper. HINT: This would be a great time to fry up two egg to top the chilaquiles with, if desired!
Remove the pan from the oven and top with the radish and cilantro salad. Top with the scallion greens, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice. HINT: If you're a serious heat-seeker, add more adobo sauce or even some chopped chipotle pepper on top!