People who love to eat are always the best people
Three lessons learned tonight. One, photography is much more difficult than it looks. Two, kudos to food bloggers, because it without a doubt takes time, money, and talent. Three, foreseeing possible pinterest fails in the near future. With that being said, the chilaquiles dish we made tonight ended up tasting absolutely delicious!
My sister and I used a recipe from The Bojon Gourmet. We saw it online and knew it was a must try meal – it looked that incredible.
There are so many reasons why cooking is great. While motivations to do it may vary from person to person, there are several positives:
1) Typically cost beneficial
2) You know exactly what you’re putting into your body
3) Completion of a goal
4) Enhancing a skill
5) Potential to be healthier
7) Opportunity to try new cuisine and expand your palate
8) Making food can be a challenge
9) A chance to explore your creative side
10) It’s fun!
From a basic roasted chicken to a buttery croissant, it’s enjoyable to attempt making new things. At your next breakfast, why not try this!
Baked Chilaquiles with Black Beans and Kale: from The Bojon Gourmet
In casserole dish
Makes 8-12 servings
For the chilaquiles:
Corn tortillas, cut into sixths (we used about one and a half packages, 15 or so)
Light cooking oil (we used organic canola oil)
1 (16-ounce) jar red enchilada sauce (we used hatch red enchilada sauce)
1/2 a small onion, peeled and chopped
1 bunch of kale, stems removed and torn into medium pieces
1 (14-ounce) can black beans, drained
4-6 large eggs
Grated monterey jack cheese
feta cheese, crumbled
1 or 2 ripe avocados, sliced
Make the chips:
Preheat to 400ºF for baking.
Cut the tortillas into sixths. Heat about a tablespoon of oil in large skillet over medium flame and toss in tortilla pieces, making sure they are all lightly coated with the oil. Stir so the chips don’t burn. Add salt to taste and cook until golden and crisp. Cook more batches until you are finished.
Make the chilaquiles:
Meanwhile, heat another tablespoon of oil in a wide skillet. Add the onion and cook, stirring until tender, about five minutes. Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, five more minutes, stirring occasionally.
Place the cooked 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 your baking dish and pour the tortilla mixture and any sauce hanging out on the bottom of the bowl. Bake until the chips are hot, about 6-8 minutes. Remove from the oven and sprinkle on the cheese.
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 feta and cilantro over the top, and serve immediately with the salsa, avocado, and lime wedges.
See the professional and mouth-watering original version here: