Chilaquiles

Makes 1  portion

Sauce

  • 325 g (1 ⅓ c)  tomato sauce
  • 40–50 g (3 T) chipotle in adobo or more tomato sauce
  • 3 g (1 ¼ t) chili powder
  • 2 g (½ t) salt
  • pinch each: cumin, paprika, onion powder, garlic powder
Additional Ingredients 
  • ¼ c / 60g  sauce (recipe above)
  • 75 g / a handful thick tortilla chips
  • ¼ c Mexican cheese, shredded
  • Black beans, rinsed
  • 1 egg
  • Avocado, diced
  • Sour cream thinned w/ milk + salt (add squeeze of lime if you have it)

Heat oven to ~450F.

Add sauce ingredients into tomato sauce can. Blitz with immersion blender or stir well to combine.

In nonstick sauté pan over medium heat add about 1/4 c sauce and black beans. Warm for 10 sec, add chips and toss lightly to coat; toss in half of the cheese, melt. Top w/ remaining cheese; bake 4-5 mins. 

Fry egg. 

Plate chips, top with avocado, fried egg, crema.


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