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Chilaquiles-Inspired Egg and Chipotle Black Beans
New
Very High Fibre
Veggie
Chilaquiles-Inspired Egg and Chipotle Black Beans

with Lime-Guacamole and Crema

8 min
Difficulty: 1/3
Mexican

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomatoes • Sweet bell pepper • Grade A egg • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

30-min-or-less
Very High Fibre
Veggie
Dinner-bowls
Latin-american-faves
Ingredients
Egg

Egg

2 unit(s)

Tortilla Chips

Tortilla Chips

170 g

Black Beans

Black Beans

1 unit(s)

Lime

Lime

1 unit(s)

Guacamole

Guacamole

3 tbsp

Chipotle Sauce

Chipotle Sauce

2 tbsp

Mexican Seasoning

Mexican Seasoning

8 g

Sour Cream

Sour Cream

43 mL

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Tomato

Tomato

1 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Oil

Oil

3 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • Cut tomato into 1/2-inch pieces.
  • Core, then cut the pepper into 1/2-inch pieces.
  • Zest then juice half the lime, cut remaining lime into wedges.

2
Cook peppers

  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp. 
  • Season with salt and pepper.

3
Cook beans

  • To the pan, add chipotle sauce, beans and their liquid.
  • Cook for 4-5 min, stirring occasionally, until slightly thickened.

4
Toast chips and make sauce

  • On an unlined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil and sprinkle with remaining Mexican Seasoning. Toss to coat. Spread into a single layer, then sprinkle with cheese.
  • Toast in the middle of the oven for 3-5 min, until chips are warmed through and cheese is melted. (TIP: Keep your eye on them so they don't burn.)
  • To a small bowl, add guacamole and lime zest. Stir to combine.
  • To another small bowl, add sour cream, lime juice and 1 tbsp (2 tbsp) water. Season with salt. Stir to combine. Set aside.

5
Cook eggs

  • In a medium non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • Crack in 2 (4) eggs. Season with salt and pepper.
  • Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

6
Finish and serve

  • Divide tortilla chips between plates.
  • Top with sauce, eggs and tomatoes.
  • Dollop lime-guacamole over top.
  • Squeeze over a lime wedge, if you like. 
  • Serve with sour cream on the side.

Nutrition per serving

1130

kcal

Calories

63

g

Fat

13

g

Saturated Fat

117

g

Carbohydrate

13

g

Sugar

21

g

Dietary Fiber

33

g

Protein

220

mg

Cholesterol

1450

mg

Sodium

0.5

g

Trans Fat

1050

mg

Potassium

450

mg

Calcium

5.5

mg

Iron

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