Chilaquiles Verdes

Chilaquiles Verdes

Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
758 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until golden brown, about 10 minutes.
Step 2
Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Step 3
Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
Step 4
Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
Step 5
Meanwhile, heat black beans in the microwave or in a saucepan until hot.
Step 6
Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
Step 7
Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.
Chilaquiles Verdes

Ingredients

  • 4 large eggs
  • salt and freshly ground black pepper to taste
  • 2 cups black beans, cooked and drained
  • ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro, or to taste
  • ½ small red onion, diced
  • 1 large avocado - peeled, pitted, and cubed
  • 2 medium tomatoes, diced
  • 2 tablespoons avocado oil, divided
  • 2 cups salsa verde
  • 8 (7 inch) corn tortillas

Categories

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