Chilaquiles Verdes
Description
Chilaquiles verdes is a great Mexican breakfast served with fried egg, avocado, black beans, tomato, and cilantro, and crisp-baked tortilla chips.
Ingredients
•
8 (7 inch) corn tortillas
•
2 tablespoons avocado oil, divided
•
1/2 teaspoon sea salt
•
2 cups salsa verde
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2 cups black beans, cooked and drained
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4 large eggs
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salt and freshly ground black pepper to taste
•
1 large avocado - peeled, pitted, and cubed
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2 medium tomatoes, diced
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1/2 small red onion, diced
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2
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.
3
Bake in the preheated oven until golden brown, about 10 minutes.
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.
5
Meanwhile, heat black beans in the microwave or in a saucepan until hot.
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.
7
Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.