Chipotle chilaquiles with black beans

Chipotle chilaquiles with black beans

1 red onion
Peeled fresh garlic
1 chipotle chile in gluten-free adobo
¾ teaspoon Oaktown Yucatan spice blend
1 cup crushed tomatoes
½ cup cooked black beans
2 or 3 red radishes
1 avocado
Fresh cilantro
2 pasture-raised organic eggs
Tortilla chips
1½ ounces queso fresco

Make the tomato sauce

Peel and finely chop enough red onion to measure 1 cup. Finely chop an additional 2 tablespoons onion for garnish.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
If using, coarsely chop the chipotle chile.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the 1 cup onion, season with salt, and cook, stirring occasionally, until soft, 5 to 7 minutes. Raise the heat to medium-high, stir in the garlic and the Yucatan spice blend, and cook until fragrant, about 30 seconds.

Add the tomatoes, ½ cup water, and as much chipotle chile as you like and season lightly with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.
While the sauce simmers, prepare the black beans and garnishes, then cook the eggs.

Prep the black beans and garnishes

Rinse the black beans.
Trim the ends from the radishes; thinly slice the radishes.
Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
Coarsely chop the cilantro.

Fry the eggs
In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, finish the chilaquiles.

Finish the chilaquiles
Stir the black beans into the tomato sauce and cook until heated through, 1 to 2 minutes. Remove from the heat, season to taste with salt, and stir in the tortilla chips.

Transfer the chilaquiles to individual bowls. Garnish with the radishes, avocado, cilantro, and remaining 2 tablespoons onion. Top with the eggs, crumble the queso fresco on top, and serve.

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