Chilaquiles

with Edamame Guacamole and Pickled Carrots

The best part of this classic brunch dish is the crispy tortillas cooked in a savory sauce, a quick and simple one made from canned tomatoes, ground chipotle chiles, onion, and garlic. (It’d be great for dipping chips too.) The quick-pickled carrots keep the dish from being too stodgy, and edamame rounds out the meal and adds protein, heft, and flavor to the guacamole.