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

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

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.