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Baked Chilaquiles with Black Beans and Kale
THE BOJON GOURMET20Ingredients
50Minutes
660Calories
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Ingredients
US|METRIC
5 SERVINGS
- 10 corn tortillas (cut into sixths)
- 3 Tbsp. cooking oil (light, such as sunflower)
- kosher salt (or sea, as needed)
- 16 oz. red enchilada sauce (I use Sweet Creek’s medium sauce)
- 1/2 small yellow onion (peeled and thinly sliced)
- 1 bunch kale (stems removed and torn into large pieces)
- 14 oz. black beans (drained, rinsed, and drained again)
- 6 large eggs
- 1/2 cup cheese (packed, grated mild melting, such as jack or goat gouda)
- chevre
- chevre
- feta
- feta
- cotija cheese
- cilantro leaves
- lime wedges
- salsa
- 2 avocados (ripe, sliced)
- sour cream
- whole milk yogurt
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol285mg95% |
| Sodium1680mg70% |
| Potassium1290mg37% |
| Protein28g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber19g76% |
| Sugars10g |
| Vitamin A300% |
| Vitamin C210% |
| Calcium40% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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