Emma Dean’s Baked Kale Chilaquiles (chee-lah—kee-lehs)

Black Chilaquiles with Black Beans & Kale (chee-lah—kee-lehs)

Who said breakfast can’t double as lunch or dinner? Not me. Especially when it comes to my Baked Kale Chilaquiles. This dish is an irresistible cross between nachos and enchiladas with a brunchy twist. It’s the ultimate way to kickstart your day and when I added kale to the mix, I felt like a whole new person. So get ready to be wowed because I’m about to share my recipe for Baked Kale Chilaquiles and it will knock your socks off.

Ingredients Featured

Amy’s Kitchen

Amy’s Kitchen Refried Black Beans are a mild, great-tasting addition to any Mexican meal. They are lightly seasoned and blended with onion, garlic, spices, coriander and the just-right touch of chilli, so you can enjoy them knowing they are organic as well as delicious.

Chris’ Foods

Chris’ Deli Avocado, Feta and Spicy Jalapeno Dip is the perfect addition of creamy avocado and feta with a kick of jalapeno for those who like it spicy. Find it in the deli section of your local supermarket today.

Proper Crisps

Proper Crisps like to do things differently. Their tortilla crisps, inspired by many visits to Mexico, use a traditional recipe that starts with a Masa (dough) made by volcanic-stone grinding non-GMO white corn that is then rolled into a round tortilla, baked and cut into totopos (tortilla chips). Next, they hand-cook and flavour them to ensure they are an essential for any dip or nacho eater.

For more information visit propercrisps.com, amyskitchen.com.au and chrisfoods.com.au

Black Chilaquiles with Black Beans & Kale (chee-lah—kee-lehs)

Ingredients:

1 bag Proper Crisps Salted Tortilla Chips
Light cooking oil such as vegetable oil or sunflower oil
Sea salt, as needed
1 jar red enchilada sauce
½ small yellow onion, peeled & thinly sliced
1 bunch kale, stems removed and torn into large pieces
1 tin Amy’s Kitchen Organic Refried Black Beans
4-6 large eggs
½ cup mild melting cheese (jack or goat gouda)

To Serve:
Chris’ Deli Avocado Feta & Spicy Jalapeno dip
Coriander leaves
Lime wedges
Salsa
Sour cream

Method:

1. Heat oil in a wide skillet over a medium-high heat. Add onion and cook for 5 mins or until onion is soft, stirring occasionally.
2. Add the kale, a dash of water and pinch of salt and cook for 5 mins or until the kale is wilted, stirring occasionally.
3. In a large bowl, place Proper Crisps Salted Tortilla Chips. Add enchilada sauce and hand toss to coat.
4. Fold in the cooked kale and Amy’s Kitchen Organic Refried Black Beans.
5. Oil a large baking dish (8x12in) and add the tortilla mixture into the dish. Bake for 10 mins or until chips start to crisp around the edges.
6. Remove from the oven and sprinkle melting cheese over the top.
7. Using the back of a soup spoon, make 4-6 holes in the chips. Carefully crack the eggs into the holes and sprinkle with few pinches of salt.
8. Return to the oven and bake for 10-15 mins or until eggs are set.
9. Remove from the oven and dollop Chris’ Deli Avocado Feta & Spicy Jalapeno dip over the top and sprinkle with coriander leaves.
10. Serve with salsa, sour cream and lime juice.