Latin American · 25 min · Easy · 2 plates

Chilaquiles Verdes

Name: Chilaquiles Verdes
Total time: 25 min
Yield: 2 servings
Ingredients: 6 corn tortillas, cut into wedges; 2 tbsp vegetable oil; 1¼ cups salsa verde; 1 can black beans (400 g), drained and rinsed; 1 avocado, sliced; ½ red onion, thinly sliced; 1 handful fresh cilantro, chopped; 1 lime, cut into wedges; salt, to taste

Tortillas crisped in a pan and then folded through warm salsa verde just long enough to soften at the edges without collapsing. Topped with black beans, avocado, onion and lime.

~930 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Crisp the tortillas
⏱ 8 min
Heat the oil in a wide pan over a medium-high heat and fry the tortilla wedges in batches, turning, until golden and crisp. Drain them and season with salt.
2
Warm the salsa
⏱ 3 min
Pour the salsa verde into the same pan and bring it to a gentle simmer.
3
Fold together
Take the pan off the heat and fold the crisp tortillas through the salsa so every piece is coated. Serve within a minute or two, while the edges are still firm.
4
Top and serve
Pile onto plates and top with the black beans, avocado, red onion and cilantro. Serve with lime wedges.

Notes

Chilaquiles are a race against sogginess: fold the tortillas through the salsa at the very last moment. Day-old tortillas crisp better than fresh ones.

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Method

Crisp the tortillas

Warm the salsa

Fold together

Top and serve

Notes