Breakfast Champion's Chilaquiles

🥘 Ingredients

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

🍳 Cookware

• baking sheet
• large pan
• large pan
• small bowl

1. 

   1

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

   yellow onion: 1 unit, poblano pepper: 1 unit, chili pepper: 1 unit, lime: 1 unit, cilantro: 1 bunch, black beans: 1 can
2. 

   2

   Place 4 flour tortilla on a baking sheet . Sprinkle with 1 tsp mexican spice blend . Season with salt and pepper. Bake in oven ⏱️ 5 minutes . Flip and continue baking until golden brown and crisp ⏱️ 4 minutes . Remove from oven and let cool.

   flour tortilla: 4 unit, mexican spice blend: 1 tbsp
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 ⏱️ 3 minutes . Reduce heat to medium and add onion, 1 tsp spice blend, and as much minced chili as you like. Cook until onion is softened ⏱️ 4 minutes .

   vegetable oil: 2 tbsp
4. 

   4

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

   diced tomatoes: 1 can, cheddar cheese: ½ cup
5. 

   5

   Meanwhile, heat a drizzle of oil in another large pan over medium-high heat. Crack eggs into pan. Cook sunny-side up to desired doneness ⏱️ 3 minutes . If you are having trouble cooking tops of eggs, cover pan to steam.

   eggs: 2 unit
6. 

   6

   In a small bowl , stir together sour cream and a squeeze of lime. Crumble half the ricotta salata cheese . 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: 2 tbsp, ricotta salata cheese: 2 oz