Chilaquiles
13 ingredients
8 steps
Ingredients
- 1 can (15 Oz. Size) Black Refried Beans
- 1 Tablespoon Cumin
- Hot Sauce, to taste
- 1 jar (16 Oz. Size) Salsa Verde
- 1 cup Water
- 1 pound Tortilla Chips
- 4 Tablespoons Sour Cream Mixed With 1 Tablespoon Of Water, To Thin Out
- Queso Fresco, Crumbled, To Taste
- 1/2 whole Small Red Onion, Thinly Sliced
- 1 whole Avocado, Thinly Sliced
- 1/2 cups Fresh Cilantro Leaves
- Sea Salt, to taste
- Extra Virgin Olive Oil To Taste
Directions
-
1Heat beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.
-
2In a large skillet, bring salsa verde and water to a gentle boil over medium-high heat.
-
3When mixture reaches a gentle boil, turn heat to low and add chips.
-
4Simmer for 1 minute, coating each chip with the salsa.
-
5Spread the beans in the bottom of plates or shallow bowls and top with salsa chips.
-
6Garnish with thinned-out sour cream (its easier to drizzle this way instead of ending up with big clumps), queso fresco, red onion, avocado, cilantro leaves, a pinch of pink Himalayan salt and a drizzle of extra virgin olive oil.
-
7Serve immediately while its still hot!
-
8Recipe adapted from Goop.
Products Matching These Ingredients
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