Smoky Black Bean Chilaquiles with Radish Salad

Chilaquiles are the ultimate Mexican comfort food: crispy tortilla chips smothered in a bold, spicy sauce and topped with all the fixings. This version features a smoky black bean and chipotle mixture that’s both hearty and flavorful, finished with a bright radish salad, tangy sour cream and fresh cilantro.

Best of all, this dish comes together in a single skillet and is ready in about 30 minutes. It’s perfect for a quick weeknight dinner or a fun weekend brunch. Feel free to top it with a fried egg for extra richness!

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Ingredients

3 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 can Chipotles in AdoboView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Thinly slice the scallions, separating the white and green parts. Halve the tomato, remove 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 oven-safe skillet over medium heat. Add the scallion whites and cook for about 30 seconds until fragrant. Stir in the drained black beans, diced tomato and 1 teaspoon of adobo sauce from the chipotle can (add more if you like extra heat). Cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste, then transfer the mixture to a bowl and set aside.
3. In the same skillet, spread the tortilla chips in an even layer. Spoon the black bean mixture over the chips, then sprinkle the cheddar cheese evenly on top. Bake for 5-10 minutes, until the cheese is melted and bubbly.
4. While the chilaquiles bake, prepare the radish salad: In a small bowl, toss the sliced radishes with half of the chopped cilantro and the juice of half a lime. Season with salt and pepper. (Optional: fry two eggs sunny-side up to serve on top.)
5. Remove the skillet from the oven. Top the chilaquiles with the radish salad, the remaining cilantro, the scallion greens, a dollop of sour cream and a squeeze of lime juice. For extra heat, drizzle more adobo sauce or add chopped chipotle peppers. Serve immediately.

Recipe Tips

FAQ

Can I use homemade tortilla chips?

Absolutely! Homemade tortilla chips work great. Just make sure they are sturdy enough to hold the toppings without getting too soggy.

How can I make this dish vegan?

To make it vegan, omit the cheddar cheese and sour cream or use vegan alternatives. The black bean mixture and radish salad are naturally vegan.

What can I substitute for chipotle in adobo?

If you can’t find chipotle in adobo, you can use 1 teaspoon of chipotle powder or smoked paprika mixed with a little tomato paste for a similar smoky flavor.