Skillet Chilaquiles: Adobo Black Beans, Pickled Radish, and Sour Cream

🥘 Ingredients

• adobo sauce
  3 tbsp
• black beans (drained and rinsed)
  1 can
• cheddar cheese
  ½ cup
• lime (halved)
  1 unit
• olive oil
  1 tbsp
• pepper
  1 tsp
• radishes (thinly sliced)
  2 unit
• roma tomato (cored, seeded, and diced)
  1 unit
• salt
  1 tsp
• scallions (trimmed and sliced, whites and greens separated)
  2 unit
• sour cream
  2 tbsp
• tortilla chips
  4 oz

🍳 Cookware

• large oven-proof pan
• small bowl

1. 

   1

   scallions roma tomato radishes lime black beans adobo sauce tortilla chips cheddar cheese sour cream salt pepper olive oil

   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
2. 

   2

   Preheat your oven to 400 F.
3. 

   3

   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.
4. 

   4

   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 .
5. 5

   Meanwhile, toss the sliced radishes with the juice of half the lime in a small bowl . Season with a pinch of salt and pepper.
6. 6

   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!