Blue Corn Tortilla Skillet
with Eggs, Black Beans, Lime Crema, Pickled Onion & Pepper Jack
Blue corn tortillas are not only a snacking favorite, but trust our chef’s here: they add the perfect crunch to any Southwest-inspired meal. This skillet dinner has a delicious mix of hearty beans, pickled onion, fried eggs, and Tex-Mex spiced blue corn tortilla chips. It’s all topped with gooey melted pepper jack and drizzled tangy lime crema all over. Are you ready to dig in?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Lime
13.4 ounce
Black Beans
2 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Tomato Paste
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
3 ounce
Blue Corn Tortilla Chips
2 unit
Eggs
(Contains Eggs)
½ cup
Pepper Jack Cheese
(Contains Milk)
Not included in your delivery
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; finely dice remaining onion. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Drain beans over a small bowl; reserve ¼ cup bean liquid (½ cup for 4) and discard remaining. Rinse beans. Reserve a few tortilla chips for step 6.
• In a second small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper. Cover bowl with plastic wrap. Microwave until bright pink, 30-45 seconds. Carefully uncover and set aside. • In a third small bowl, combine sour cream with lime zest to taste. Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add diced onion and season with a pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add tomato paste, Southwest Spice, and Tex-Mex paste; cook, stirring, until fragrant, 30-60 seconds.
• Add beans, reserved bean liquid, and ¾ cup water (1½ cups for 4 servings) to pan with onion mixture. Bring to a simmer and cook until liquid is slightly reduced, 3-4 minutes. • Reduce heat to medium, then stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice and ¼ tsp sugar (½ tsp for 4). • Stir in remaining tortilla chips until thoroughly coated and slightly softened, 1-2 minutes. TIP: Add a splash of water if needed. • Sprinkle with pepper jack, then cover pan until melted, 1-2 minutes.
• Meanwhile, heat a drizzle of oil in a second medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.
• Top tortilla skillet with fried eggs and lime crema. Crumble reserved tortilla chips and sprinkle on top. Garnish with as much pickled onion (draining first) as you like. Serve straight from pan with any remaining lime wedges on the side.
