Baked Chilaquiles with Black Beans and Kale
cut into 1/6ths
16 oz jar
red enchilada sauce
peeled and thinly sliced
destemmed and torn into pieces
14 oz can
rinsed and drained
or Greek yogurt
Preheat oven to 400 degrees.
Place tortilla triangles onto a foil lined baking sheet and toss with a heavy drizzle of olive oil. Sprinkle with Maldon sea salt and freshly ground pepper.
Bake until crisp 10-15 minutes.
Heat a tablespoon of olive oil in a skillet over medium heat. Add onion and stir for 5 minutes (until tender).
Add kale to onion mixture (along with a splash of water) and stir until wilted.
In a separate skillet (preferably at the same time you are making your veggie mixture), cook your chorizo according to the package’s directions.
Once chips have had a minute or two to cool, transfer them to a large bowl and use your hands to toss them with enchilada sauce.
Fold in kale/onion, black beans and chorizo.
Oil a large baking dish and transfer chip mixture (along with any remaining sauce) and bake for 10 minutes or until chips have begun to crisp.
Remove dish from oven and sprinkle with jack cheese.
Gently make 4-6 divots in the chip mixture and carefully crack an egg inside each one.
Return to the oven and bake until eggs have set (around 10 minutes).
Garnish and/or serve with cilantro, sour cream, avocado, salsa, cotija, and lime wedges