baked chilaquiles for two
november 20th, 2015
Last weekend felt heavy. I'm having a difficult time wrapping my mind around it's events, around the stories of survival and heartbreak. It's all so senseless, and I just feel indescribably sad for our world and our people.
Last weekend I surrounded myself with the people I love, cozied up with a good book, cooked up some comforting food, and enjoyed a long drawn out brunch with my good friend, Alice. We talked about work, love, city life, goals, reminisced on our time in Vermont together, felt all kinds of nostalgic, and managed to eat a basket of pastries while we chit chatted. Slow Sundays like this feel luxurious, and they're my absolute favorite.
Long, lazy meals are a treat on weekends, but they don't have to take hours of prep and long lists of ingredients. I'm all about simple, tasty, and colorful meals, and chilaquiles checks all the above. Not only is it a snap to whip up, it's also a great "this is what I have in my fridge and pantry and I need to use it before it goes bad," sorta dish. This batch of chilaquiles brightened my day, felt nourishing and comforting, and was fun to throw together. It will definitely be a staple and pick me up through the winter months to come.
Thankful. For all of the family and friends I'm lucky enough to call my own. And for these tasty lookin' chilaquiles I'm about to tuck into.
baked chilaquiles -
generously serves 2
- eight 6" corn tortillas, cut into sixths
- drizzle of olive oil
- cayenne pepper, to taste
- salt, to taste
- red enchilada sauce, 4 oz or so
- 3 cloves garlic, diced
- 2 handfuls of lacinato/dinosaur kale, ripped up, stems removed
- 3 - 4 eggs
- 8 oz black beans, drained and rinsed
- 3/4 cup shredded cheese, I used a raw sharp cheddar
- 1 avocado, sliced
- cortija cheese for crumbling
- plain greek yogurt , if desired
- 1/2 lime, if desired
- hot sauce of choice, cholula forever :)
Preheat oven to 425 degrees.
Cut tortillas into sixths, spread evenly on a baking sheet (use two if necessary!) and drizzle with olive oil. Remember, a little goes a long way with the oil. Flip the tortillas pieces over, being sure both sides are evenly coated. Sprinkle with salt to taste and dust with cayenne pepper for a kick. Place in the oven for 10 - 15 minutes, watching to be sure they do not burn.. (speaking from experience over here.)
While your chips are crisping, heat a pan over medium heat. Add a dollop of olive oil, heat, and toss in your diced garlic. Let garlic cook for a minute or two before adding the kale. Stir with a wooden spoon to evenly coat kale and allow it to cook for a few more minutes until it has cooked down significantly. *Note, you don't want to crisp the kale as it will be going in the oven soon.
Remove your tortilla chips from the oven. They should be crisp but not yet browned. Place in a bowl and toss with ~4 oz red enchilada sauce, evenly coating the chips. Place chips in an 8 inch cast iron or oven safe pan, then adding the black beans and sautéed kale and garlic. Sprinkle some of your shredded cheese on top of your chips. Now, with a wooden spoon or your fingers, gently create shallow divots throughout the mixture to accommodate your eggs. Gently crack eggs into each space, sprinkle the rest of your cheese on top, and place in the oven for roughly 10 minutes or until the eggs are just set and the cheese has melted completely.
Top with cilantro, avocado slices, cortija cheese crumbles, a dollop of greek yogurt, a dash of hot sauce, and a squeeze of lime.
Dig in and enjoy while it's hot with your brunch buddy.