Black Bean + Kale Chilaquiles w/ Cotija



I know, I know, I've been MIA, but I have a really good excuse...I got married! 
We spent the most fabulous 10 days in Playa del Carmen, and even after a week I still don't feel like we're back home yet. So for one of our first meals back home I decided to combine two of my favorite things - Mexican food and brunch!




Beautiful red kale!









What You'll Need:

2 C black beans
2 C corn tortilla chips (or if you have time to make your own chips, do it!)
1 bunch of red kale, stems removed and torn into large pieces
1 small yellow onion, thinly sliced
1 jar of red enchilada sauce (I used a 12 oz)
1/2 C cheddar cheese, shredded
4-6 large eggs

How It's Made:

  1. In a large skillet, heat 1 TBSP avocado oil and add your onions. Cook until softened, about 5 minutes. Then add the kale, a splash of water and a pinch of salt. Cook until wilted, about 5 more minutes.
  2. Meanwhile, in a large bowl, add your tortilla chips and mix in jar of enchilada sauce with your hands. Gently fold in kale and onion mixture and black beans.
  3. In a large baking dish, spread the tortilla mixture and bake in the oven at 400 degrees for 10 minutes, until chips are crispy.
  4. Remove from the oven and sprinkle the cheese on top of the chip mixture.
  5. Using the back of a spoon, make 4-6 divots in the chips. Carefully crack the eggs into the divots and sprinkle with a pinch of salt. Bake for an additional 15 minutes or until the eggs are set. 
  6. Remove from the oven and top with cotija and sliced avocado. 

Enjoy!


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