Baked Chilaquiles with Black Beans and Kale

THE BOJON GOURMET
20Ingredients
50Minutes
660Calories

Ingredients

US|METRIC
  • 10 corn tortillas (cut into sixths)
  • 3 tablespoons cooking oil (light, such as sunflower)
  • kosher salt (or sea, as needed)
  • 16 ounces 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 ounces 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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    660Calories
    Sodium70% DV1680mg
    Fat57% DV37g
    Protein55% DV28g
    Carbs21% DV64g
    Fiber76% DV19g
    Calories660Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol285mg95%
    Sodium1680mg70%
    Potassium1290mg37%
    Protein28g55%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate64g21%
    Dietary Fiber19g76%
    Sugars10g20%
    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.

    PlanShop