Easy Skillet Chilaquiles

Skillet Chilaquiles
  • Cook: 30 mins


3ounces tortilla chips
2 scallions
1 lime
3 radishes
1can black beans
1can chipotles in adobo sauce
1/2cup cheddar cheese
1bunch cilantro
2tablespoons sour cream
1 tomato
1teaspoon olive oil


  1. 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.
  2. 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 adobo sauce (or to taste). Cook for 5 minutes. Season with salt and pepper and set aside.
  3. 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.
  4. 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 eggs to top the chilaquiles with, if desired.
  5. 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. Note: If you’re a serious heat-seeker, add more adobo sauce or even some chopped chipotle pepper on top.

This recipe from HelloFresh was republished with permission. It originally appeared as Skillet Chilaquiles with Chipotle, Black Beans and Radishes.

Nutritional Info *per serving

  • Calories 526 cal
  • Fat 24 g
  • Carbohydrate 70 g
  • Fiber 18 g
  • Protein 25 g