This has quickly become one of our favorite meals to make on a busy weeknight. It also happens to be my brunch go-to. I have a deep fondness for Chilaquiles. Red sauce, green sauce, chicken, eggs…every combination is AMAZING!
My dad, not a huge fan of beans, refers to this dish as boiled chips —>shaking my head. We’ll get him there. At least he’s venturing out and now eats avocado. This was a big step, my friends!
I got this recipe over at Goop and I’m so happy I stumbled upon it. This is the perfect BLD (breakfast, lunch or dinner) meal. You get a nice warm spice from the beans, tanginess from the sour cream and queso fresco, freshness from the salsa verde, cilantro and red onion and a wonderful creaminess from the avocado. You guys are going to flip over this one. These Chilaquiles would make a wonderful Cinco de Mayo recipe, which just so happens to be right around the corner!
Start off by prepping your veggies. Once this meal starts, it goes fast so you’ll want to be prepared. Thinly slice your red onion.
Pull off the leaves of cilantro. Also, thinly slice an avocado and crumble up the queso fresco. No pictures there, cause I was busy playing the “one for you, one for me” game with the avocado and cheese. Just keepin it real.
Heat up your beans over medium heat with cumin and hot sauce until warmed through. I always use black refried beans. I think they have a little more flavor and depth, and I’m right 94% of the time, so chances are you’ll like them too 😉
Now, bring the salsa verde and water to a gentle boil over medium-high heat.
Get your chips ready. The fewer ingredients in these, the better.
Turn heat to low and add chips to salsa. Gently simmer for 1 minute, coating each chip with the salsa.
Spread a good amount of the bean mixture on a plate.
Top with the salsa chips.
Garnish with thinned out sour cream (it’s easier to drizzle this way instead of ending up with big clumps), queso fresco, red onion, cilantro leaves, avocado slices, a pinch of pink Himalayan salt and a drizzle of extra virgin olive oil. Serve immediately while it’s still hot!
Try it once, and I know you’ll be hooked.
Here’s your printable. Have a happy hump day!
- 16-ounce jar salsa verde (I used Herdez brand)
- 1 cup water
- 1-pound tortilla chips
- 1-15.4 ounce can refried black beans (We love Amy's brand)
- 1 tablespoon cumin (I use a HEAPING Tablespoon)
- 5-20 dashes of your favorite hot sauce (depending on how hot you like it)
- 4 tablespoons sour cream mixed with 1 tablespoon of water, to thin out
- Queso fresco, crumbled, to taste
- ½ small red onion, thinly sliced
- ½ cup fresh cilantro leaves
- 1 avocado, thinly sliced
- Pink Himalayan salt, to taste
- Extra Virgin Olive oil, to taste
- Heat up beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.
- In a large skillet, bring the salsa verde and water to a gentle boil over medium-high heat.
- When the mixture reaches a gentle boil, turn heat to low and add chips. Simmer for 1 minute, coating each chip with the salsa.
- Spread the beans in the bottom of four plates or shallow bowls and top with salsa chips.
- Garnish with thinned out sour cream (it's easier to drizzle this way instead of ending up with big clumps), queso fresco, red onion, cilantro leaves, avocado slices, a pinch of pink Himalayan salt and a drizzle of extra virgin olive oil.
- Serve immediately while it's still hot!
I’m linking up with my friends over at our weekly Fiesta Friday Party co-hosted this week by Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove.