Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 sweet onion (diced)
• 2 cloves garlic (minced or grated)
• 1 ounce can diced green chiles (drained, 4)
• 3/4 cup cooked black beans (if canned (rinse and drain))
• 3/4 cup grape tomatoes (halved or quartered)
• 1 1/2 cups corn
• 1/2 cup mango chunks
• 1 jalapeño (seeded and diced)
• 1/2 lime (juiced)
• 2 tablespoons adobo sauce
• 1 1/2 cup low sodium chicken broth
• 2 tablespoons fresh cilantro (chopped)
• 14-15 ounces yellow corn tortilla chips
• 3-4 fried eggs (optional)
• 3/4 cup queso fresco (crumbled)
• 1 avocado (pitted and chopped)
• fresh cilantro (chopped)

Steps

1. 1

   Preheat oven to 375°F.

2. 2

   Place oil in a heavy bottom skillet and place over medium-high heat.

3. 3

   Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Add the corn, mango chunks and jalapeño and sauté another 8 to 5 minutes or until the corn is caramelized and soft.

4. 4

   Stir in green chiles and continue to sauté for 2 minutes. Add black beans, adobo and broth and stir together.

5. 5

   Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.

6. 6

   Repeat until most of the chips have been added, save a few for topping. Season with salt and pepper and gently fold together. Remove from the heat.

7. 7

   Crumble on the remaining tortilla chips and a little queso fresco. Bake for 12 to 15 minutes or until all liquid has been absorbed.

8. 8

   While the chilaquiles bake, fry the eggs.

9. 9

   Remove the chilaquiles from the oven and top with queso fresco, avocado, fresh cilantro and then the fried egg. Eat!