Baked tortilla chips slathered in enchilada sauce, black beans, and sauteed kale and topped with eggs, avocado, salsa, and cheese makes a satisfying twist on traditional chilaquiles.
I was first introduced to chilaquiles, tortilla chips sauteed in red chile sauce, as a hangover cure when I worked as a server at a Santa Cruz restaurant during college. Though I never tested this theory (I rarely want to eat anything at all when I'm hungover, least of all spicy, greasy chips) I did develop a fondness for the chilaquiles served at the Ferry Building Farmer's Market in San Francisco. Market-goers line up around the block for an order of Primavera's thick, handmade tortillas fried into chips and slathered with red sauce and fried eggs.
Chilaquiles popped into my head when my friend Amelia dropped by for brunch the other day. I had a jar of enchilada sauce in the cupboard, a new bag of Rancho Gordo tortillas, a bunch of kale, and a can of black beans.
The most tedious aspect of making chilaquiles is standing over the stove, frying tortillas in batches. They always seem to soak up too much oil, which splatters all over the place, and they never get quite crisp enough. So I threw them in the oven instead, and since it was already hot, I baked everything in there as well, even the eggs. Chilaquiles success!
Erika a.k.a. The Pancake Princess came over the other day and we styled and shot this recipe together. A native Californian, Erika has lives in Houston, Texas where she's pursuing an MBA. Since chilaquiles are a Tex Mex dish, and we're both good kale-loving Californians, we felt that this dish was a perfect combination of our places of residence.
Erika makes amazing things like this, and this, and these. I'm absolutely in love with her recipes and photos, and she's one of the kindest people on the planet to boot.She's an incredibly talented food photographer and stylist.
Also, kale model.
We had so much fun! Check out her beautiful behind-the-scenes photos from our afternoon togetherhere.
This dish reminds me of a cross between nachos and enchiladas, but
brunchier. Our eggs seemed to cook at different rates, which worked out
well for us. Jay likes his firm, Erika likes hers runny, and I like mine right in the middle.
I could hardly wait for the shoot to be over so I could devour this plate of chilaquiles. They make a pretty simple brunch dish that can please a crowd (if you double it and bake it in a lasagna pan). One day I'll go all out and make my own enchilada sauce, but Sweet Creek's is a huge time-saver, and it comes in mild, medium and spicy (we used medium). Black beans and kale appeal to my Californian sensibility, but I'm not afraid to get a little Texas by piling on the cheese.
Sadly I'm down with a cold and won't be drinking enough champers tomorrow night to test out the hangover theory...
but that doesn't mean you can't.
Wishing everyone a happy and delicious new year!
More Brunch Recipes:
- Baked Rolled Barley with Berries, Figs, and Cardamom
- Potato and Green Garlic Crustless Quiche with Goat Cheese and Chives {Gluten-Free}
- Saffron, Ricotta and Pea Pancakes {Gluten-Free}
- Tangerine-Glazed Poppy Seed Brunch Cake
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this baked chilaquiles recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Baked Chilaquiles with Black Beans and Kale
Print Recipe Pin RecipeIngredients
For the chilaquiles:
- 10 (6") corn tortillas, cut into sixths
- a few tablespoons light cooking oil (such as sunflower)
- sea or kosher salt, as needed
- 1 (16-ounce) jar red enchilada sauce (I use Sweet Creek's medium sauce)
- 1/2 a small yellow onion, peeled and thinly sliced
- 1 bunch of kale, stems removed and torn into large pieces
- 1 (14-ounce) can black beans, drained, rinsed, and drained again
- 4-6 large eggs
- 1/2 cup packed, grated mild melting cheese such as jack or goat gouda
For serving:
- chevre, feta, or cotija cheese, crumbled
- cilantro leaves
- lime wedges
- salsa
- 1 or 2 ripe avocados, sliced
- sour cream or thick, whole milk yogurt
Instructions
Make the chips:
- Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
- Cut the tortillas into sixths and place on a baking sheet. Toss with enough oil to coat lightly and a few pinches of salt, and spread on two baking sheets. Bake until golden and crisp, 10-15 minutes.
Make the chilaquiles:
- Meanwhile, heat a tablespoon of oil in a wide skillet set over a medium flame. Add the onion and cook, stirring until tender, 5 minutes. Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.
- Place the tortilla chips in a large bowl, pour in the enchilada sauce, and toss with your hands to coat. Fold in the cooked kale and the black beans. Oil a large baking dish (I use an 8x12-inch oval one) and spread in the tortilla mixture and any sauce hanging out on the bottom of the bowl. Bake until the chips are hot and starting to crisp a bit around the edges, 10 minutes. Remove from the oven and sprinkle on the cheese.
- Use the back of a soup spoon to make 4-6 divots in the chips (depending on how many eggs you want). Carefully crack the eggs into the divots and sprinkle with a few pinches of salt. Return to the oven and bake until the eggs are set to your liking, 10-15 minutes.
- Remove from the oven, scatter the cotija and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.
Notes
Nutrition
Shikha @ Shikha la mode says
Ahhh this looks like SUCH a fun time! I had no idea that they served chilaquiles at the Farmer's Market - going to search immediately for this. Love Erika too - kale model hahahhahaha.
Alanna says
Yeah, from Primavera - they're epic! :)
london bakes says
Absolutely love this collaboration; it's so good to see some of my favourite people working together! Happy new year to you too Alanna; I wish you every happiness for 2015 xo
Alanna says
Awww, thank you Kathryn. We wish you could have joined us. Some day!
Lynn | The Road to Honey says
Beautiful photography. It looks like you had a really great time and this looks like the perfect dish for brunch.
Alanna says
Thanks Lynn!
The Blonde Chef says
This is so so gorgeous! I love dropping by your site and finding inspiration! You are so talented!
Alanna says
Aw thank you. :)
Danguole says
Hope you're feeling better!
And, oh my. Love the dish, love the photos — HOW is that eggshell cracked so perfectly in half? Amazing.
Alanna says
Thanks lady! I am. Egg cracking is just one of Erika's many talents!
kristie {birch and wild} says
This looks so incredible! Happy New Year!
Alanna says
Thanks! Drooling over your raw nanaimo bars - yummm!
Katie Webster says
My favorite line: "This dish reminds me of a cross between nachos and enchiladas, but brunchier. " And I love the fact that you actually hang out with food blogging friends IRL. I need to do that more often. It is so inspiring as clearly shown by these beautiful shots.
Alanna says
Haha, thanks Katie! I dream of visiting Vermont one day IRL too. :)
Alannah says
MOTHER OF MARY THIS LOOKS AMAZING. As soon as I'm done with this blasted Whole 30 I am making this!
Alanna says
Ha! Thanks and good luck!
laurasmess.me says
This is so beautiful!! I found your link over at Erika's blog and I'm already in love with these colourful, healthy chilaquiles! As an Australian I have to admit that I've never heard of this particular Tex Mex dish. We do tend to eat heaps of tacos, enchiladas and quesadillas but the closest I've come to this sort of deliciousness is eating nachos. Can't wait to try your recipe! xx
Alanna says
Ah, thank you Laura! I'm a huge fan of your site and appreciate the kind note very much!
Sara @ Cake Over Steak says
Wow this sounds AMAZING!!!!! Holy crap I need to try this. I don't know why I haven't really been to your site before, but I'm glad I found you via Erika (one of my favs). It was so cool to see what the two of you did together.
Alanna says
Thanks for stopping by!
Jonathan @ The Stiers Aesthetic says
Your photography is BEAUTIFUL. So inspiring and just what I needed as I set out on a big shoot this weekend! Thank you! So happy to have found your blog! :)
Alanna says
Wow, thank you! Your photos are gorgeous, so that's quite the compliment. :D
Jonathan Stiers says
Thank YOU, Alanna!!! That's quite the compliment coming from YOU! I love your work and drool-worthy recipes! :)
Luján Oronoz López says
Hermosas fotos! Y receta muy original
Alanna says
Gracias!
Jeff Lefferts says
About the fifth big batch I've made...this time with black & kidney beans, red & green enchilada sauce, mixed greens, and added corn (a nice touch, I think).
https://scontent.fsnc1-1.fna.fbcdn.net/v/t31.0-8/28337562_10154963747291403_4088239089963333164_o.jpg?oh=611a4fddba30d6e779b265e1ea5e9203&oe=5B16B897
Alanna says
What a beaut! Can we come over please?!