Chilaquiles
 
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat up beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.
  2. In a large skillet, bring the salsa verde and water to a gentle boil over medium-high heat.
  3. When the mixture reaches a gentle boil, turn heat to low and add chips. Simmer for 1 minute, coating each chip with the salsa.
  4. Spread the beans in the bottom of four plates or shallow bowls and top with salsa chips.
  5. 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.
  6. Serve immediately while it's still hot!
Notes
Recipe slightly adapted from Goop
Recipe by Sarah 'n Spice at https://sarahnspice.com/chilaquiles/