Skillet Chilaquiles With Chipotle, Black Beans, And Radishes

Skillet Chilaquiles With Chipotle, Black Beans, And Radishes
4 from 1 ratings
What’s Super Bowl Sunday without an endless spread of snacks? The famed football game is on equal playing field with Thanksgiving when it comes to calorie-laden celebrations, but Rebecca Lewis, in-house RD at HelloFresh, the leading meal kit delivery brand globally, has a recipe that is a lightened up twist on game day favorites that is bound to score well with the entire crowd. Lewis says, “With a few simple ingredient swaps, throwing in some extra veggies, and avoiding the fry pan, you can still partake in the festivities without totally derailing a healthy diet or sacrificing flavor. Denying yourself of indulgences entirely is not sustainable, so enjoy the game and snack responsibly!”This recipe gives classic game day favorite, nachos, a healthy twist. Instead of pouring on the cheese, infuse flavor (and fiber) into this dish by adding black beans, fresh tomatoes, and radishes. Then, finish the dish off with scallions and cilantro to punch up the flavor.
  • 4 scallions
  • 2 tomatoes
  • 6 radishes
  • 2 bunches cilantro
  • 2 limes
  • 2 cans black beans
  • 2 teaspoon olive oil
  • 2 cans chipotles in adobo sauce
  • salt, to taste
  • pepper, to taste
  • 6 ounce tortilla chips
  • 1 cup cheddar cheese
  • 4 teaspoon sour cream
  1. Preheat oven to 400 degrees F.
  2. Thinly slice the scallions, keeping the white and green parts separate. Halve the tomato, remove and discard the seeds and white core, then finely dice. Thinly slice the radishes. Coarsely chop the cilantro. Halve the limes. Drain and rinse the black beans.
  3. Heat 1 teaspoon olive oil in a large pan over medium heat. Add the scallion whites and cook for 30 seconds. Add the black beans, chopped tomato, and 1 teaspoon abodo sauce (more if you like the heat!). Cook for 5 minutes. Season with salt and pepper and set aside.
  4. In the same pan, mound the tortilla chips. Top with the black bean mixture and sprinkle with Cheddar cheese. Bake for 5-10 minutes, until cheese has melted.
  5. Meanwhile, toss the radishes and half the cilantro with the juice of half a lime. Season with salt and pepper. HINT: This would be a great time to fry up two egg to top the chilaquiles with, if desired!
  6. Remove the pan from the oven and top with the radish and cilantro salad. Top with the scallion greens, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice.
  7. HINT: If you're a serious heat-seeker, add more adobo sauce or even some chopped chipotle pepper on top!