Active Time:30 minsTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSalsa Verde1 ½poundstomatillos, husked½mediumwhite onion1serrano pepper¼cupcilantro, tender stems and leaves2clovesgarlic¼cupvegetable broth¼teaspoonsaltChilaquiles10corn tortillas1cupcooked black beans¼cupvegetable broth8largeeggs, cooked sunny side up¼cupcrumbled queso fresco1avocado, slicedThinly sliced red onion and radish for garnish
Cook Mode(Keep screen awake)
Ingredients
Salsa Verde
1 ½poundstomatillos, husked
½mediumwhite onion
1serrano pepper
¼cupcilantro, tender stems and leaves
2clovesgarlic
¼cupvegetable broth
¼teaspoonsalt
Chilaquiles
10corn tortillas
1cupcooked black beans
8largeeggs, cooked sunny side up
¼cupcrumbled queso fresco
1avocado, sliced
Thinly sliced red onion and radish for garnish
DirectionsTo prepare salsa verde:Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.To prepare chilaquiles:Preheat oven to 300°F. Line a large baking sheet with parchment paper.Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.Ali RedmondTo make aheadRefrigerate salsa verde (Step 1) in an airtight container for up to 3 days.EquipmentParchment paperOriginally appeared: EatingWell.com, May 2022
Directions
To prepare salsa verde:Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.To prepare chilaquiles:Preheat oven to 300°F. Line a large baking sheet with parchment paper.Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.Ali RedmondTo make aheadRefrigerate salsa verde (Step 1) in an airtight container for up to 3 days.EquipmentParchment paper
To prepare salsa verde:Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.
To prepare chilaquiles:Preheat oven to 300°F. Line a large baking sheet with parchment paper.
Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.
Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.
To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.
Ali Redmond
To make ahead
Refrigerate salsa verde (Step 1) in an airtight container for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)505Calories23gFat55gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
