Skillet Chilaquiles

🥘 Ingredients

• adobo sauce (to taste)
  1 oz
• black beans
  2 box
• cheddar cheese
  1 c
• lime
  2 unit
• olive oil
  1 tbsp
• pepper
• radishes
  6 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• tortilla chips
  6 oz

🍳 Cookware

• large pan
• baking dish
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Trim, then thinly slice the scallions , keeping the greens and whites separate. Core, seed, and dice the roma tomato . Thinly slice the radishes . Halve the lime . Drain and rinse the black beans .

   scallions: 4 unit, roma tomato: 2 unit, radishes: 6 unit, lime: 2 unit, black beans: 2 box
2. 

   2

   Heat olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing for ⏱️ 1 minute , until fragrant. Add the black beans, tomato, and adobo sauce to the pan. Cook, tossing for ⏱️ 5 minutes . Season with salt and pepper . Remove from the pan and set aside.

   olive oil: 1 tbsp, adobo sauce: 1 oz (to taste), salt, pepper
3. 

   3

   Mound tortilla chips in the same pan. Top with the adobo black bean mixture and cheddar cheese . Bake for 5-7 minutes, or until the cheese is melted. HINT: If you don't have an oven-proof pan, transfer to a baking dish (ours is 9"x13").

   tortilla chips: 6 oz, cheddar cheese: 1 c
4. 

   4

   Meanwhile, toss the radishes with the juice of half a lime in a small bowl . Season with salt and pepper. HINT: This would be a great time to fry up two eggs to top the chilaquiles with, if desired!
5. 5

   Remove the pan from the oven and top with the pickled radishes and scallion greens. Serve with a dollop of sour cream and a squeeze of lime juice. Enjoy!

   sour cream: 1/2 c