- 1 1/2 cups salsa verde (recipe follows – or use store bought)
- 1 cup water
- 12 oz. corn tortilla chips
- 1 cup frozen corn, thawed and warmed
- 1 cup black beans (canned), drained and rinsed
- 1 avocado, sliced
- Fresh cilantro, chopped
- 1/2 cup toasted pumpkin seeds (pepitas)
- 1 lb. tomatillos, peeled and cut in half
- 1 medium tomato, cut in half
- 2 cloves garlic
- 1 medium onion, sliced
- 1 serrano or jalapeño pepper
- 2 chiles de arbol, toasted
- 1 tbsp. oregano
- 2 tbsp. cilantro
- Kosher salt
- To make the salsa verde, combine the tomatillos, tomato, onion, garlic, chile de arbol, jalapeño, and oregano in a large saucepan. Add 1 1/2 cups of water and bring to a simmer. Cook for about 15 minutes. Drain, reserving the liquid.
- Transfer the salsa verde to a food processor and pulse. Add the reserved liquid to desired consistency.
- To make the chilaquiles, heat 1 1/2 cups of the salsa verde and 1 cup water in a large saucepan until simmering. Add the tortilla chips and gently fold in with a wooden spoon until all the chips are coated and slightly softened. Transfer the chips to a large serving dish. Top with corn, black beans, avocado slices, chopped cilantro, and toasted pumpkin seeds. Serve immediately.
Keywords: chilaquiles, vegan breakfast