Welcome to the first installment of Kevin Cooks! In this weekly post, Kevin, my boyfriend and the more novice cook in our relationship, will cook dinner, and I’ll take you through some tips that helped Kevin with the recipe – hopefully you’ll find them helpful in your kitchen too!
This week: Black Bean Chilaquiles inspired by a recipe I came across a while ago in Rachael Ray Magazine. I’m not the biggest Rachael fan, but I do enjoy how simple her recipes can be, so I figured this would be a good and tasty way to kick off Kevin Cooks.
Overall, Kevin did a fantastic job, and it tasted delicious (which is the most important part)! Here are a couple techniques I showed him, which could be applied to any other recipe…
Black Bean Chilaquiles adapted from Rachael Ray Magazine
6 small corn tortillas, quartered
3 tbsp olive oil
1 large onion, chopped
1 16-oz jar medium salsa
1 lb tomatoes, medium diced
1 can black beans, drained & rinsed
1/4 tsp crushed red pepper flakes
1/2 tsp paprika
2/3 cup grated pepper jack
1/4 cup cilantro sprigs
1 lime, cut into wedges
1. Preheat oven to 300 degrees. Place tortillas in a single layer on a baking sheet and cook for about 15 minutes until golden.
2. Meanwhile, heat 2 tbsp oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 8 minutes.
3. Add the salsa, chopped tomatoes, black beans, and spices to the skillet. Stir and cook until heated through, about 5-8 minutes. Gently stir in the cooked tortilla crisps. Season with salt & pepper as needed.
4. In another skillet, heat remaining olive oil over medium heat. Crack eggs directly into the pan. Season with salt & pepper and cook until the whites are just set and the yolks are still runny, about 4-5 minutes.
5. Layer a bed of the tomato-tortilla mixture in the bottom of a dish. Sprinkle with cheese. Top with a fried egg and cilantro sprigs. Serve with lime wedges on the side.