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.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Nice BLD…
Thanks!
Congrats on winning Julie’s give-away Sarah-Happy for you!!! Cheryl xx
Thanks! I can’t wait to get something new for my kitchen 🙂
Yum, these look amazing! I will definitely be trying this.
Thank you! You won’t be sorry 🙂
This is absolutely delicious! Better than anything I have ever had even from top restaurants! I actually crave this now!!!!! Thank you Sarah!
So glad you liked it 🙂 Now you know exactly how I make it!
This idea is brilliant! Pinned it to try it next week. Thanks, Sarah! xoxo
Thanks so much! Let me know how you like it 🙂
Sarah, you had me at hello with those avocado slices and those red onions. I mean I was a complete goner and I knew I am going to try this, this weekend. I love it. There’s nothing like sour cream and avocados.
I concur 🙂 Let me know if you give it a try!
I did Sarah and I just have to say thank you, thank you, thank you. It really was delicious.
So happy you liked it 🙂
Looks delicious and simple Sarah. I don’t use salsa verde and I’m not sure why. I even have a jar of it in my pantry so I bought it for some recipe. Maybe I was planning ahead and waiting for a recipe like yours. Thanks for sharing with all of us at Fiesta Friday.
Thank you! I knew you had that jar and posted this just for you 😉
I’ve never tried chilaquiles before but Mexican food has been a recent discovery and love of mine and I can’t wait to try making these at home! It sounds so simple and salsa verde is my favorite! Thank you for sharing this wonderful recipe at FF Sarah!C
I think you’re going to love these. It’s very simple and the flavors are out of this world!
Yum! This looks so delicious!!
Thank you 🙂
oh cool! I will do that at home right now!
Let me know how you like it!
Quick, easy and full of flavor. Does your dad have his with a side of crispy chips?
Thank you! We’re working on him. The beans are what gets him the most. He’ll come around, I’m convinced ?