Skillet Chilaquiles
with Adobo Black Beans, Pickled Radish, and Sour Cream
Skillet Chilaquiles
Crispy tortillas simmer in a zesty skillet with adobo black beans, tangy pickled radish, and cool sour cream for a bold, satisfying breakfast or brunch.
Ingredients
For 2 servings
- 1 ounce Adobo Sauce
- 1 box Black Beans
- ½ cup Cheddar Cheese
- 1 unit Lime
- 3 unit Radishes
- 1 unit Roma Tomato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 3 ounce Tortilla Chips
Additional Ingredients
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time25m
Calories636
Protein27g
Carbs63g
Fat28g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream and cheese for unsweetened plant-based alternatives or extra avocado for creaminess. For vegan or milk-free eating, keep the beans, vegetables, and chips, and use a vegan sour topping instead of sour cream.
What to serve with it
Serve with a crisp cabbage slaw or simple avocado salad to add freshness and balance the spicy, savory flavors. A side of Mexican-style rice or grilled corn works well if you want a more filling spread.
