This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.
Chilaquiles Verdes
Total Time
30 mins
This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.
Course:
Breakfast
Servings: 4
Ingredients
Salsa Verde
- 1 ½ pounds tomatillos husked
- ½ medium white onion
- 1 serrano pepper
- ¼ cup cilantro, tender stems and leaves
- 2 cloves garlic
- ¼ cup vegetable broth
- ¼ teaspoon salt
Chilaquiles
- 10 corn tortillas
- 1 cup cooked black beans
- ¼ cup vegetable broth
- 8 large eggs, cooked sunny side up
- ¼ cup crumbled queso fresco
- 1 avocado, sliced
- Thinly sliced red onion and radish for garnish
Instructions
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To prepare salsa verde: Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.
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To prepare chilaquiles: Preheat oven to 300°F. Line a large baking sheet with parchment paper.
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Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.
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Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.
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To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.
Recipe Notes
To make ahead
Refrigerate salsa verde (Step 1) in an airtight container for up to 3 days.
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