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)
1/2a small yellow onion, peeled and thinly sliced
1bunch of kale, stems removed and torn into large pieces
1(14-ounce) can black beans, drained, rinsed, and drained again
1/2cuppacked, grated mild melting cheese such as jack or goat gouda
chevre, feta, or cotija cheese, crumbled
1or 2 ripe avocados, sliced
sour cream or thick, whole milk yogurt
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.
Nutritional values are based on one of four servings.