Chilaquiles is Mexican comfort food at 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 and cheddar cheese will make this a dish you won’t want to share!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Wash and dry all produce. Preheat the oven to 400 degrees. Trim, then thinly slice the scallions, keeping the greens and the whites separate. Core, seed, and dice the tomato. Thinly slice the radishes. Halve the lime. Drain and rinse the black beans.
Heat a drizzle of oil in a large, oven- proof pan over medium heat. Add the scallion whites and cook, tossing for 1 minute, until fragrant. Add the black beans, tomato, and the adobo sauce (to taste) to the pan. Cook, tossing for 5 minutes. Season with salt and pepper. Remove from the pan and set aside.
Mound the tortilla chips in the same pan. Top with the adobo black bean mixture and the cheddar cheese. Bake for 5-7 minutes, or until the cheese is melted. HINT: If you don’t have an oven-proof pan, transfer to a baking dish (ours is 9”x13”).
Meanwhile, toss the radishes with the juice of half a lime in a small bowl. Season with salt and pepper. HINT: This would be a great time to fry up two eggs to top the chilaquiles with, if desired!
Finish and serve: Remove the pan from the oven and top with the pickled radishes and scallion greens. Serve with a dollop of sour cream and a squeeze of lime juice. Enjoy!