Description
Whether you decide to make your own salsa verde or buy it at the store, these chilaquiles come together quickly and are always a hit.
Ingredients
Scale
Chilaquiles
- 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)
Salsa Verde
- 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
Instructions
- 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.
Notes
Adapted from Serious Eats and The Rancho La Puerta Cookbook.
I've also made these with some leftover roasted sweet potatoes added with corn and beans.
If you have a mixed crowd (omnivores, vegetarians, vegans), they can easy add an egg or some cotija cheese to these chilaquiles.
Nutrition
- Serving Size:
- Calories: 450
- Sugar: 5.5 g
- Sodium: 528.3 mg
- Fat: 20.4 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 58.9 g
- Fiber: 11.2 g
- Protein: 10.4 g
- Cholesterol: 0 mg
Keywords: chilaquiles, vegan breakfast