---
title: "Skillet Chilaquiles: Adobo Black Beans, Pickled Radish, and Sour Cream"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/skillet-chilaquiles-5739e5ce4dab71cc7b8b4567
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 3.0
rating_count: 2300
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Skillet%20Recipes/Veggie/skillet-chilaquiles.avif"
---
@scallions{2%unit}(trimmed and sliced, whites and greens separated)
@roma tomato{1%unit}(cored, seeded, and diced)
@radishes{2%unit}(thinly sliced)
@lime{1%unit}(halved)
@black beans{1%can}(drained and rinsed)
@adobo sauce{3%tbsp}
@tortilla chips{4%oz}
@cheddar cheese{½%cup}
@sour cream{2%tbsp}
@salt{1%tsp}
@pepper{1%tsp}
@olive oil{1%tbsp}

Preheat your oven to 400 F.

Heat olive oil in a #large oven-proof pan{} over medium heat. Add the scallion whites and cook, tossing for ~{1%minute}, until fragrant. Add the black beans, roma tomato, and adobo sauce to the pan. Cook, tossing for ~{5%minutes}. Season with salt and pepper. Remove from heat and set aside.

Mound the tortilla chips in the same pan. Top evenly with the adobo black bean mixture and cheddar cheese. Bake until the cheese is melted and chips are slightly crisp ~{6%minutes}. [- - If you don’t have an oven-proof pan, transfer to a baking dish before baking. -]

Meanwhile, toss the sliced radishes with the juice of half the lime in a #small bowl{}. Season with a pinch of salt and pepper.

Remove the pan from the oven and top with the pickled radishes and reserved scallion greens. Serve with a dollop of sour cream and a squeeze of lime juice. Enjoy!