Breakfast Champion's Chilaquiles

🥘 Ingredients

• black beans
  1 box
• cheddar cheese
  1 c
• chili pepper
  2 unit
• cilantro
  ½ ounce
• diced tomatoes
  2 can
• eggs
  4 unit
• flour tortilla
  8 unit
• lime
  2 unit
• mexican spice blend
  2 tbsp
• pepper
• poblano pepper
  2 unit
• ricotta salata cheese
  2 oz
• salt
• sour cream
  4 tbsp
• vegetable oil
  4 tsp
• yellow onion
  2 unit

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice yellow onion . Core and seed poblano pepper , then cut into ½-inch pieces. Mince half the chili pepper ; thinly slice other half. Halve lime . Pick cilantro leaves from stems; discard stems. Drain and rinse half the black beans (use the rest as you like).

   yellow onion: 2 unit, poblano pepper: 2 unit, chili pepper: 2 unit, lime: 2 unit, cilantro: ½ ounce, black beans: 1 box
2. 

   2

   Place 4 flour tortilla (we sent more) on a baking sheet, then sprinkle with 1 tsp mexican spice blend (we'll be using the rest later). Season with salt and pepper . Bake in oven 5 minutes, then flip and continue baking until golden brown and crisp, 3-5 minutes more. Remove from oven and let cool.

   flour tortilla: 8 unit, mexican spice blend: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and cook, tossing, until lightly charred, 2-4 minutes. Reduce heat to medium and add onion, 1 tsp Mexican spice blend (save the last tsp for the sauce), and as much minced chili as you like. Cook until onion is softened, 3-4 minutes.

   vegetable oil: 4 tsp
4. 

   4

   Stir diced tomatoes into pan and bring to a simmer. Season with salt and pepper. Lower heat to medium, then stir in black beans, cheddar cheese , and remaining Mexican spice blend. Cook until slightly thickened, 3-4 minutes. Break up 3 baked tortillas into chip-sized pieces, then stir into pan to coat in sauce. Remove from heat.

   diced tomatoes: 2 can, cheddar cheese: 1 c
5. 

   5

   Meanwhile, heat a drizzle of oil in another large pan over mediumhigh heat. Crack eggs into pan. Cook sunny-side up to desired doneness, 2-4 minutes. TIP: If you’re having trouble cooking tops of eggs, cover pan to steam.

   eggs: 4 unit
6. 

   6

   In a small bowl, stir together sour cream and a squeeze of lime. Crumble half the ricotta salata cheese (use the rest as you like). Divide chilaquiles between bowls, then top each with an egg. Crumble over remaining baked tortilla. Garnish with cilantro, ricotta salata, sour cream mixture, and sliced chili.

   sour cream: 4 tbsp, ricotta salata cheese: 2 oz