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

  1. 1
    Heat beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.
  2. 2
    In a large skillet, bring salsa verde and water to a gentle boil over medium-high heat.
  3. 3
    When mixture reaches a gentle boil, turn heat to low and add chips.
  4. 4
    Simmer for 1 minute, coating each chip with the salsa.
  5. 5
    Spread the beans in the bottom of plates or shallow bowls and top with salsa chips.
  6. 6
    Garnish 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.
  7. 7
    Serve immediately while its still hot!
  8. 8
    Recipe adapted from Goop.

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