I am always looking for new ways to use our eggs. I decided to try this recipe because we had leftover spicy black beans (with chorizo though you can use plain). It was simple to put together (I made a homemade enchilada sauce but go ahead and use canned) and tasty.
- 1/2 bag tortilla chips
- 1 (16-ounce) jar red enchilada 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
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 8×12-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.