Chipotle Chilaquiles with Pinto Beans
Chipotle Chilaquiles with Pinto Beans
Ingredients
- 1 (28oz) can crushed tomatoes
- 3 chiles in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup low sodium chicken broth
- 1 (29oz) can SunVista® Pinto Beans (29oz) (drained, rinsed)
- 12 ounces tortilla chips
- 6 fried eggs
Chipotle Chilaquiles with Pinto Beans
30 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- 1 (28oz) can crushed tomatoes
- 3 chiles in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup low sodium chicken broth
- 1 (29oz) can SunVista® Pinto Beans (29oz) (drained, rinsed)
- 12 ounces tortilla chips
- 6 fried eggs
Directions
In medium bowl, combine crushed tomatoes and chipotles; stir until combined. In a very large, deep skillet, heat the oil. Add onion and cook over medium high until lightly browned. Add the garlic and cook for 1 minute. Pour in the chipotle tomatoes and simmer over medium heat, stirring often, until slightly thickened, about 5 minutes. Stir in chicken broth and pinto beans. Simmer the sauce over medium-high heat until slightly thickened, about 4 minutes. Remove from heat and gently stir in tortilla chips, making sure they are well coated. Spoon onto individual plates and top with fried egg.
Serving Suggestion: Serve with queso fresco, sliced radishes, cilantro, and red onion.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 360, Total Fat 16g (Saturated Fat 3g, Trans Fat 0g), Sodium 410mg, Carb 45g, Fiber 5g, Total Sugar 5g, Added Sugar 0g, Protein 11g, Vitamin D 2%, Calcium 4%, Iron 15%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.